Eton mess cake

Eton mess cake

  • Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Cuts into 15 pieces

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

Nutrition: per serving
HighlightNutrientUnit
kcal306
fat18g
saturates9g
carbs31g
sugars20g
fibre1g
protein6g
low insalt0.17g
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Ingredients

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.

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    Rating: 5 out of 5.20 ratings
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