Easy Peasy Eton Mess Cake

Really easy to throw together and a delicious treat for pudding on warm spring and summer evenings.
My daughter Molly's favourite - Eton Mess Cake.
A light Victoria sponge cake topped with delicious homemade meringue, chocolate, strawberries, raspberries and fresh whipped cream.
It takes no time at all to make with ingredients you probably already have in your pantry.
This is a recipe I've had in my book for a number of years, I think it may originally have come from a BBC Good Food magazine so I can't take credit for the actual recipe.

SPONGE

  • unsalted butter 250g, softened, plus extra for the tin
  • golden caster sugar 250g, plus extra for sprinkling
  • eggs 4 large
  • vanilla extract 1 tsp
  • self-raising flour 200g, sifted
  • ground almonds 100g
  • whole milk 100ml
  • double cream 6 tbsp
  • strawberries 100g, hulled and sliced
  • raspberries 100g

TOPPING

  • double cream 300ml
  • icing sugar 100g, sifted
  • strawberries 150g, halved
  • raspberries 100g
  • meringue nests 3-4, roughly broken up
  • Dark or milk chocolate melted
Heat the oven to 190C/fan 170C/gas 5. Butter and line a 20cm x 30cm cake tin with baking paper (leave some overhanging to help lift the cake out once done).
To make the sponge, beat together the butter and sugar until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined, then add in the vanilla and briefly beat again.
 
Mix in the flour followed by the ground almonds and gently stir in the milk and the double cream followed by the strawberries and raspberries.
Pour the batter into the prepared tin, spread out evenly and sprinkle with a little extra sugar. Bake for 30-35 minutes or until a skewer poked into the middle comes out clean. Once cooked, remove from the oven to cool in the tin for 10 minutes, then lift from the tin onto a wire rack to cool completely.
To make the topping, whip the double cream with the icing sugar until soft peaks form. Roughly spread the cream over the cooled cake and scatter with the strawberries, raspberries and broken meringue pieces.
Melt your choice of white or dark chocolate and drizzle over the finished cake.

Enjoy!

[[ recipeID=recipe-9kspue2g9, title=Easy Peasy Eton Mess Cake ]]

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Easy Peasy Eton Mess Cake

Delicious dessert made with fluffy vanilla cake, rich cream topping and a sweet strawberries. A show stopping dessert! This are a breeze to prepare yet sure to impress everyone. Perfect for holidays or just an after dinner dessert.

Servings: 12

Keywords: Strawberry, Raspberry, Chocolate cake, Cake, Meringue, Eton mess

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

For the sponge

  • 250 g Unsalted Butter softened, plus extra for the tin
  • 250g golden caster sugar plus extra for sprinkling
  • 4 large eggs
  • 1 tsp vanilla extract
  • 200g self raising flour sifted
  • 100g ground almonds
  • 100ml whole milk
  • 6 tbsp double cream
  • 100g strawberries hulled and sliced
  • 100g raspberries

Topping

  • 300ml double cream
  • 100g icing sugar sifted
  • 150g strawberries halved
  • 100g raspberries
  • 3-4 meringue nests roughly broken up
  • Dark or milk chocolate melted

Instructions

  1. Heat the oven to 190C/fan 170C/gas 5. Butter and line a 20cm x 30cm cake tin with baking paper (leave some overhanging to help lift the cake out once done).To make the sponge, beat together the butter and sugar until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined, then add in the vanilla and briefly beat again.
  2. Mix in the flour followed by the ground almonds and gently stir in the milk and the double cream followed by the strawberries and raspberries.Pour the batter into the prepared tin, spread out evenly and sprinkle with a little extra sugar. Bake for 30-35 minutes or until a skewer poked into the middle comes out clean. Once cooked, remove from the oven to cool in the tin for 10 minutes, then lift from the tin onto a wire rack to cool completely.
  3. To make the topping, whip the double cream with the icing sugar until soft peaks form. Roughly spread the cream over the cooled cake and scatter with the strawberries, raspberries and broken meringue pieces.
  4. Melt your choice of white or dark chocolate and drizzle over the finished cake. Enjoy!