Eton mess cake

Eton mess cake

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(21 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 meringues 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, questions and tips

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27th Jun, 2020
Love this cake, however I followed the recipe exactly with the same size tin etc. And the cake still needed more time in the oven. I ended up baking it for around an hour before it was done. If you’re going to bake, bare this in mind!
10th Feb, 2016
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
6th Feb, 2017
Sorry, i couldn't help noticing that you wrote, "had so many COMPLAINTS, people were going for seconds"-surely you meant to write-"you had so many COMPLIMENTS!" I can't help spotting errors in Spelling and Grammar. I've been making this cake for years and it always turns out, everyone loves it and it has never failed me. The meringue actually goes brown IN the oven during baking, it is supposed to. I find that it still has a "crunch" to it. This cake/pudding is lovely warmed up with custard. Regards.
13th Jun, 2015
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
9th May, 2015
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
27th Sep, 2014
This cake was perfect and have already made it twice more.
16th Jul, 2014
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
14th Jul, 2014
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
4th Sep, 2013
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
24th Aug, 2013
Made it for a dinner party. It was delicious. Served it with home made basil ice cream.


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