ETON MESS CAKE
A little Eton Mess moment from the kitchen today. I wanted to make something light and summery, so this felt like the perfect bake for June. Simple, sweet and full of those cosy at‑home moments I love. It’s one of those cakes that feels just right for this time of year, even with the mix of sunshine and showers we’ve been having.
200g butter
200g caster sugar
200g self raising flour
4 medium eggs
200g strawberries, quartered
2 tsp vanilla extract
pinch of salt
300ml double cream
50g icing sugar
1-3 tbsp strawberry jam
4 meringue nest
8-10 fresh strawberries, quartered
Method
Preheat your oven to 180C/160C fan, and line two 20 cm cake tins with baking paper.
Cream butter and sugar until pale, about 3-4 mins. Add eggs one at a time, vanilla and mix. Sift in flour, add chopped strawberries, fold until smooth and combined.
Divide between the two tins & bake for 25-30 mins.
Leave to cool in tin for 30 mins, then cool completely on a wire rack.
Whip cream & icing sugar until soft peaks. Spread jam onto sponge, pipe cream on top, crush some meringue over & add some chopped strawberries.
Add sponge on top, pipe some cream on top, add strawberries and crushed meringue on top.
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