Best Eton Mess Cake Recipes

ETON MESS CAKE

Steps:

• Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside for later.
• Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the tin and level the top.
• Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.

ETON MESS CAKE!

Steps:

• Preheat your oven to 180/160C Fan, and line three 20 cm/8" Cake Tins with parchment paper.
• Add the Butter, Sugar, Self Raising Flour, and Eggs into a bowl, and beat together till smooth.
• I use my Kitchenaid with the Paddle Attachment, and it takes about 30 seconds or so. Once smooth, split between your three tins evenly.
• Add your strawberries to the tops of the cakes. If they're smaller strawberries I halve them, if they're larger I quarter them. Simply plop them on top.
• Once ready, put the cakes into the oven and bake for 25-30 minutes. The Strawberries create more moisture, and make it take a little longer to bake, so keep an eye on it after 20 minutes.
• Once baked, leave to cool in the tin for about 30 minutes, then remove carefully and finish cooling on a wire rack.
• Once cool, whip up your double cream with the icing sugar.
• Spread a tablespoon or two of jam onto your first sponge, and crush over some meringue.
• Spoon on 1/3 of the whipped cream, and spread. Add the second sponge and repeat.
• On the third sponge, slather on the cream or pipe it, and add a fresh strawberry for each future slice. Sprinkle over some crushed meringue, and a sprinkle of Freeze Dried Strawberries.
• Enjoy!

ETON MESS CAKE

Steps:

• Preheat the oven to 180C (350F). Mist your cake tins with a cake release and line the bottoms with baking paper.
• Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer). Stir to combine.
• Add the softened butter, eggs, milk and vanilla extract.Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
• Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean. Cool completely on a wire rack before assembling the cake.
• Put cold cream and icing sugar and vanilla in a bowl (a cold metal bowl is ideal). Beat on medium speed until the cream is pillowy and forms stiff peaks. Keep the whipped cream in the fridge until needed.
• Transfer 1/3 of the whipped cream to another bowl (or piping bag) to use for topping the cake.
• Reserve some of the prettiest berries for decorating the top of your Eton mess cake. Combine the rest with the lemon juice and sugar in a bowl. Leave for 15 minutes to soften and release their juices. Drain the juice and use it to brush over the cake layers reserving some for drizzling.
• Lightly crush the meringues. Use a large spoon to gently fold them and the berries into the whipped cream. This filling needs to be used immediately.
• Brush the cakes with the reserved berry syrup and level the tops if necessary.
• Generously spread filling over the bottom cake layer a. Drizzle with a little syrup, letting it drip down the sides.
• Sandwich with the second layer, pressing down lightly on it. Repeat the filling process and top with the final layer.
• Spread or pipe the reserved whipped cream on top and decorate with a few berries and some meringue kisses or crushed meringue. Serve immediately - cake best served immediately as it contains fresh cream.

ETON MESS

Steps:

• Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
• Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
• Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
• Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.