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Wimbledon Cake
Wimbledon Cake is a modern British recipe for a classic layered sponge cake that is filled and topped with that classic summer combination, strawberries and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Wimbledon Cake.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
With its topping and filling of cream and strawberries, this sandwich cake is named after the sporting event that is synonymous with strawberries and cream, Wimbledon. Regardless of whether you are a follower of tennis or not, this is a wonderful and classic summer tea-time cake.
Wimbledon Cake: A British recipe for a layered sponge cake that is filled and topped with that classic summer combination, strawberries and cream.
Ingredients:
For the Cake:
3 eggs
90g caster sugar
90g self-raising flour
For the Filling and Topping:
300ml whipping cream, whipped until thick
125g strawberries, sliced
1 passion fruit, halved
strawberries, halved, to garnish
Method:
Combine the eggs and sugar in a large bowl. Whisk with an electric mixer set to high speed until the mixture is pale and thick enough to leave a trail when the beaters are lifted out.
Stir in half the flour and fold gently to combine. Add the remaining flour and fold in to combine.
Grease two 18cm diameter sandwich cake tins and line the bases with baking parchment. Divide the cake batter between them, tilting the tins to spread the batter evenly within.
Transfer the cakes to an oven pre-heated to 190°C and bake for between 20 and 25 minutes, or until the cakes are well risen, golden brown, and beginning to shrink away from the sides of he tins.
Turn the cakes out onto a wire rack and set aside to cool, peeling off the baking parchment as you do so.
When the cake halves are cool, whip the cream then arrange the first sponge on a serving plate. Spread half the whipped cream over the top then top this with the sliced strawberries and the passion fruit pulp. Sit the second sponge cake on top and press down gently to secure in place.
Spread the remaining cream over the top of the cake, smoothing it neatly with a palette knife. Decorate with the strawberry halves and serve.
