4.8 from 15 votes
Eton Mess Cake
An impressive layer cake that's perfect for birthdays and celebrations and yet easy to make!
Prep Time
20 mins
Cook Time
20 mins
Total Time
48 mins
Servings: 13
Calories: 515 kcal
Course:
Cake
Cuisine:
British
Ingredients
For the cake
- 350 g (2 ¾ cups) plain flour (all purpose flour)
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ½ tsp salt
- 200 g (¾ cup + 1 heaped tbsp) Stork or softened butter
- 3 large eggs room temperature
- 200 ml (¾ cup + 2 tbsp) whole milk room temperature
- 2 tsp vanilla bean paste or extract
Whipped Cream
- 500 ml (2 cups) double cream (heavy cream)
- 4 tbsp icing sugar (powdered sugar)
- 1 tsp vanilla bean paste or extract
Filling and decoration
- 20 mini meringues or 5 large meringue nests
- 360 g ( 2 heaping cups) fresh strawberries, hulled and sliced
- 250 (2 cups) fresh raspberries
- 80 g (1/2 cup) fresh blueberries
- 1 tbsp lemon juice
- 2 tbsp sugar
- extra meringue cookies
- Edible Flowers
Instructions
Make the cake layers
- Preheat the oven to 180C (350F). Mist your cake tins with a cake release and line the bottoms with baking paper.
- Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer). Stir to combine.
- Add the softened butter, eggs, milk and vanilla extract.Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
- Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean. Cool completely on a wire rack before assembling the cake.
Cup of Yum
Make the whipped cream
- Put cold cream and icing sugar and vanilla in a bowl (a cold metal bowl is ideal). Beat on medium speed until the cream is pillowy and forms stiff peaks. Keep the whipped cream in the fridge until needed.
- Transfer 1/3 of the whipped cream to another bowl (or piping bag) to use for topping the cake.
Make the Eton mess filling
- Reserve some of the prettiest berries for decorating the top of your Eton mess cake. Combine the rest with the lemon juice and sugar in a bowl. Leave for 15 minutes to soften and release their juices. Drain the juice and use it to brush over the cake layers reserving some for drizzling.
- Lightly crush the meringues. Use a large spoon to gently fold them and the berries into the whipped cream. This filling needs to be used immediately.
Assemble the cake
- Brush the cakes with the reserved berry syrup and level the tops if necessary.
- Generously spread filling over the bottom cake layer a. Drizzle with a little syrup, letting it drip down the sides.
- Sandwich with the second layer, pressing down lightly on it. Repeat the filling process and top with the final layer.
- Spread or pipe the reserved whipped cream on top and decorate with a few berries and some meringue kisses or crushed meringue. Serve immediately – cake best served immediately as it contains fresh cream.
Notes
- Ingredients should be at room temperature for this recipe.
- Cake layers can be prepared a couple of days in advance and kept wrapped at room temperature until needed.
- Use straws as dowels to stabilise the cake if needed (remember to remove them when serving).
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
348mg
(15%)
Potassium
305mg
(9%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
1049IU
(21%)
Vitamin C
27mg
(30%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 348mg | 15% |
| Potassium | 305mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.