Good morning all! I thought I would share this cake that I made this week in preparation for a friendly picnic during the lovely weather we’re having here in London. I had wanted to make this during Wimbledon but never got around to it, so I thought I would celebrate Andy Murray’s victory 3 days later.
From first glance, one would assume that this cake is similar to the Victoria sponge but it is quite the opposite. I was quite worried after looking at the recipe due to the fact it uses no flour and relies on the whisked egg whites to give the cake volume. Following baking, I was disappointed that it didn’t rise as much as I hoped, but once filled with cream, strawberries and passionfruit, it looks much more bulky and yummy! Enjoy with a nice glass of Pimms and it’s the perfect way to enjoy the tennis.
- 3 eggs, separated
- 100 g caster sugar
- Grated rind and juice of 1 orange
- 75 g semolina
For the filling:
- 100 g strawberries
- 1 (I needed 2) passionfruit
- 150 ml whipping or double cream, whipped
- Icing sugar, to finish
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 8″ deep round cake tin, then line the base with parchment.
- Add the egg yolks, sugar, orange rind, juice and semolina to a bowl and beat until thoroughly blended. In a separate bowl, whisk the egg whites until stiff but not dry, then gently fold into the orange and semolina mixture. Turn into the tin.
- Bake in the centre of the oven for 30-35 minutes or until well risen. Leave to cool in the tin for a few mins, then turn out and peel off the parchment; finish cooling on a wire rack.
- Reserve a few strawberries to decorate the top of the cake, then slice the remainder. Halve the passionfruit and scoop out the pulp.
- Cut the cake in half horizontally and slice together with the strawberries, pulp and whipped cream. Just before serving, decorate with the reserved strawberries and sieve icing sugar over the top.