The first time I baked this was during peak strawberry season. I’d just come back from a day at the tennis—sunburnt, inspired, and craving something light and summery. “Just a sponge and some fruit,” I thought. Simple, right?
Not quite. I didn’t separate the eggs properly, stirred the whites too aggressively, and ended up with a flat, slightly rubbery cake. Edible, sure—but definitely not Centre Court material.
On my second attempt, I got the folding just right and picked the ripest strawberries I could find. The result? A beautifully light, citrus-kissed semolina sponge layered with cream and passion fruit. Pure summer, in cake form.
What makes this recipe special is that it’s not your average sponge. The semolina gives it a slightly coarse texture that’s rustic and satisfying, while orange zest adds a bright lift. It doesn’t need icing or fancy layers—just fresh fruit and cream. Simple, but far from boring.
The semolina sponge has a bit of crunch and character, more interesting than a classic Victoria. With citrus in the batter and berries in the filling, it stays fresh and not overly sweet. The passion fruit brings a sharp, almost tropical tang that cuts through the cream and makes it feel a little bit special. And because there’s no flour, it feels surprisingly light—even with all that whipped cream.
Ingredients + Why They Matter
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6 extra-large eggs, separated – Whipping the whites is what gives the sponge its height and airiness.
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200g granulated sugar – Just the right amount to sweeten without overpowering.
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Zest and juice of 2 oranges – Fresh zest brings a fragrant brightness. Don’t use bottled juice.
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150g semolina – The star of the show. Adds a lovely texture you won’t get from plain flour.
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115g fresh strawberries (plus a few whole) – Use ripe ones and dry them well so they don’t water down the filling.
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1 passion fruit – Scoop out the pulp and use it seeds and all. The tartness balances the cream.
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150ml whipped cream – Keep it cold and whip until soft peaks—light but luscious.
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Confectioners’ sugar – Just a light dusting for a polished finish.
Making It Yours (Without Ruining It)
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No passion fruit? Raspberries or a bit of lemon zest mixed into the cream work well.
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Want it nutty? Add a sprinkle of finely chopped pistachios to the filling.
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Dairy-free? Coconut cream whips beautifully and pairs great with citrus and berries.
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Gluten-free? You’re in luck—this recipe already is. Just check your semolina to be sure it’s certified gluten-free.
