Eton mess cake…. By Lucy Simmons
March 27, 2014
This is the perfect spring dessert! Its a twist on the English eton mess but with all the traditional flavours. It is a great dessert anytime that all ages will enjoy. A homemade meringue sprinkled over the top with sweet strawberries in and on top of the cake. An easy recipe that is one of my favourites.
- Prep: 25 mins
- Cook: 2 hrs
- Yields: 15
For the Meringue
I only used half the meringue for this recipe and saved the rest for the next day so I could have it with strawberries and cream.
Heat the oven to 120oc/ gas mark 1/2. Line a large baking tray with baking parchment. Tip the egg whites into a large bowl, sift together the sugars and in a separate bowl mix together the cornflour, vanilla and vinegar. Whisk the egg white until they reach a stiff peak. Then 2-3tbps at a time add in the sugars and paste and whisk in between. Whisk it until it reaches a thick marshmallow texture. Spoon the mixture onto the baking tray and cook for 1 1/2 hours, then turn off the heat and leave to cool. Then transfer onto a plate.
When the meringue has cooked and cooled it is time to make the cake mixture.
Slice and prepare your strawberries before making the cake mixture. 1/2 of the strawberries should be sliced and the other 1/2 should be diced.
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.
Place the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy. 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.
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. You can add some extra double cream to your final pudding for extra luxury.