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Pimm's Cup Sponge Cake

A proper Sunday roast at my favorite British pub in Shoreditch is my home away from home and this is my toast to the nearing end of summer. The sponge is akin to Angel Food cake and is light, airy, citrusy, and with the perfect chew. Layered between clouds of whipped cream, the marinated fruit is bursting with PImm's, sweetened with honey, and balanced with fresh mint and zesty ginger.


Medium bowl

1/2 cup blueberries

1/2 cup sliced strawberries

2 tangerines, quartered

2 tablespoons Pimm's

1 tablespoon honey

1/2 teaspoon lemon juice

Dash of ground ginger

Large bowl or bowl of a standing mixer

12-13 egg whites (430g)

2 tablespoons vanilla extract

1 1/2 teaspoon cream of tartar

1 teaspoon lemon juice

1/2 teaspoon salt

Zest of two tangerines or one large orange

Zest of a lemon

Small bowl

1 1/2 cup (298g) granulated sugar

Small bowl

1 cup (120g) cake flour

On the sidelines

Whipped cream, plain or coconut

Fresh mint leaves, for decoration



Prepare the Pimm's fruit. Toss all the ingredients together and let sit for an hour or so in the fridge.


Preheat the oven to 325 degrees Fahrenheit.


In a large bowl or the bowl of a standing mixer, whip the egg whites, extract, cream of tartar, citrus and salt until the whites are frothy and light- a few minutes.


Add half the granulated sugar and beat for a minute. Add the rest of the sugar and continue beating until you have stiff, glossy peaks.


Using a sifter or a sieve, sift the flour lightly over the surface of the egg white mixture. Gently fold in the flour until just combined.


Spoon the batter into an ungreased tube pan. Bake in the preheated oven for about 45 minutes or until the center of the cake springs back when gently pressed.


Remove and let cool upside down for two hours. Yes, upside down. Yes, two hours.


Gently run a small knife around the edges of the tube pan and remove the cake. Carefully cut the cut in half and place the bottom half on your serving platter. Top with half the whipped cream and place the other half of the cake on top. Finish with the remaining whipped cream and decorate with the Pimm's fruit and mint leaves.



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