Eton mess cake

Eton mess cake

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(18 ratings)

Prep: 25 mins Cook: 40 mins - 45 mins


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: per serving

  • kcal306
  • fat18g
  • saturates9g
  • carbs31g
  • sugars20g
  • fibre1g
  • protein6g
  • salt0.17g
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  • 175g unsalted butter
  • 5 tbsp double cream, from a 300ml pot
  • 1 tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 225g plain flour
  • 100g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g golden caster sugar
  • 5 large eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400g strawberries,½ roughly chopped, ½ finely sliced



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 4 meringue nests (50g/2oz), very roughly broken up
  • a little icing sugar, to serve


  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.

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Comments (25)

HGosal's picture

Very easy to make but did need alittle longer in the oven than stated. Tasted lovely, had so many complaints and people were going for seconds. I piped a blob of cream on each square to make it look alittle better as the meringue went brown overnight. Not sure if I would make it again as its more like one of those cakes you bake once and keep in the portfolio

rd00's picture

was easy to make although took an extra half an hour or so and it looked very nice but it tasted really strange and the sponge was quite bland. Wouldn't make again, didn't really enjoy it at all

smeldridge's picture

I had absolutely no trouble with baking the cake to full done-ness in the time suggested in the recipe, so I am not sure why others seemed to almost double the baking time. This was a delicious cake, and leaving off the meringue also doesn't seem to make any sense since then it is not an Eton Mess cake! Like saying leave the lamb out of lamb stew! I took advice of another baker and added raspberries as well as strawbs. A big hit at my house

ashy37's picture

This cake was perfect and have already made it twice more.

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

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

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

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

loved this recipe... easy to make and tastes delicious.. thank you

brendakim's picture

loved this recipe... easy to make and tastes delicious.. thank you

chunpee24's picture

Lovely, easy, great!

eleanormayo's picture

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

hazysummersky's picture

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

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

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

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!


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