Name: Eton mess cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Cuts into 15 pieces
Cuisine: British
Ingredients: 175g unsalted butter; 5 tbsp double cream from a 300ml pot; 1 tsp vanilla paste or extract; 225g plain flour; 100g ground almonds; 1 tsp baking powder; 200g golden caster sugar; 5 large eggs at room temperature; 400g strawberries ½ roughly chopped, ½ finely sliced; 4 meringues nests (50g/2oz), very roughly broken up; a little icing sugar to serve

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Eton mess cake

Eton mess cake

Good Food team

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Cuts into 15 pieces

Easy

Prep: 25 mins

Cook: 40 mins - 45 mins

A star rating of 4.5 out of 5.28 ratingsRate

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Bring the flavours of an English summer to your table with this clever twist on a traditional favourite

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Ingredients

Nutrition

Units:

MetricUS

175g unsalted butter
5 tbsp double cream

from a 300ml pot
1 tsp vanilla

paste or extract
225g plain flour
100g ground almonds
1 tsp baking powder
200g golden caster sugar
5 large eggs

at room temperature
400g strawberries

½ roughly chopped, ½ finely sliced
4 meringues

nests (50g/2oz), very roughly broken up
a little icing sugar

to serve

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Nutrition: per serving

kcal306
fat18g
saturates9g
carbs31g
sugars20g
fibre1g
protein6g
salt0.17g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2011

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A star rating of 4.5 out of 5.28 ratings

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