it's tennis season : wimbledon cake

This is a great little recipe, again from Mary Berry : Wimbledon Cake. I'd never baked with semolina before, but it's simple enough and produces a very very light cake (you fold the egg yolks, sugar and semolina into the stiffly beaten egg whites). I decided to engineer a cupcake version for easier consumption. It worked. Quite delish in the hot weather.