Eton mess cake

Eton mess cake

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(15 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins - 45 mins

Skill level

Easy

Servings

Cuts into 15 pieces

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
306
protein
6g
carbs
31g
fat
18g
saturates
9g
fibre
1g
sugar
20g
salt
0.17g

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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Method

  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.
  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.
  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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Comments

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karengould's picture

Made as recipe states, and had to cook it for an extra 25 mins on top of the 45. Was delicious though, and would make again. Served with extra cream

mothertheresa's picture

Great cake, didn't use meringue having read some of the comments, in the end also froze it. When I used it I cut into small squares, decorated with small amount of softly whipped cream and freeze dried strawberry pieces, looked fab and disappeared in a flash,

Nico_cook's picture
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Made it already twice and a real success! Will do it again, maybe going with blackberries... I know, that won't be Eton anymore! :)

knightely's picture
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Made it for a dinner party. It was delicious. Served it with home made basil ice cream.

tedkeen's picture

Lovely! A bit time-consuming with all the whisking of mix and chopping of fruit but it went down a treat at our monthly family get-together. I added some raspberries and served it with the whipped cream as suggested. My nephew wanted the recipe!

gfm722's picture
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used a 28 x 20 cake tin and it took an extra 35 mins in my fan oven. tasted great and was very easy to make. looked really good too,

lynne838w's picture

This has become the family favourite. Takes longer in the oven and longer to whisk eggs and sugar to get it really pale and thick. Have used home made meringues and shop bought ones and think the home made ones give better texture and more of a caramelised taste. Ive never seen a cake disappear so quickly! Served it with clotted cream and extra berries.

brendakim's picture
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loved this recipe... easy to make and tastes delicious.. thank you

brendakim's picture
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loved this recipe... easy to make and tastes delicious.. thank you

chunpee24's picture

Lovely, easy, great!

eleanormayo's picture
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Really popular, but best eaten on the day of making as the meringue sort of 'dissolves' within a day.

hazysummersky's picture
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Made this cake for cousins coming for dinner. Quite tasty but definietly needed longer in the oven and would maybe make it with raspberriess instead of strawberries or a mixture of both if I was making it again. looked superb and went well with a good dollop of whipped cream.

Frantic Flapjack's picture
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Really good but as with the couple of comments above, it needed a lot longer in the oven than the recipe states. I didn't put the meringues on top but before putting into the oven, I sprinkled over some golden caster sugar which caramelised the strawberries and stopped them drying out. Very good end result and a lovely summery cake.

bethocallaghan's picture

Worked well - though needed a lot longer in the oven.

gillashford's picture
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Easy to make took slightly longer to cook excellent with icecream for a pudding.Making again for the cake stall at village flower festival as it looks good without having to spend ages icing and decorating.I was not sure about the addition of meringues but thought they worked really well with the finished cake.Lets hope it sells well!!

Sissinghurst's picture
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This was a lovely pudding/cake which I made when the family was with us for a week. It was big enough for pudding two nights running. In fact, the piece that was left kept well in the fridge for another couple of days, and all it needed to make it as good as new was about 20 seconds in the microwave to loosen it up again. I don't think the meringue added anything except an unusual appearance - and of course, it wouldn't be Eton Mess Cake without it!

olympiak's picture
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I omitted the meringues nests but it came out just perfect!!! I will definitely make this cake again!!!

pammiev's picture

Great summer cake. Eggs & sugar needed whisking much longer than stated (double the time) but well worth the effort; also needed to be in the oven 10 mins longer. Will definitely do again.

fredfaulkner's picture
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This is so simple and easy to make but I did find that I needed a bigger tin the first time, which was easy to fix the next time. I also found the timings to be right. It's best to eat it on the day.

frozenpixie's picture
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This was nice, but next time I wouldn't bother with the meringue, and I would probably use raspberries instead of strawberries. It also took more like an hour to cook, although I think the blame goes to my terrible oven and the size of my tin. Good thing to bring to a picnic, though. They look really pretty!

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