Welcome the summer days with my easy Eton Mess Cake! Serve this scrumptious traybake at a Coronation or spring/summer garden party. This stunning cake will feed a hungry crowd!

This sensational vanilla traybake is baked until risen and perfectly golden, it’s then topped with whipped double cream, chopped fresh strawberries, raspberries, crushed meringue pieces, and finally, each slice is finished with a drizzle of tangy homemade raspberry coulis!

I’ve created a special recipe to mark King Charles’ Coronation. This is a moment in history and a wonderful occasion we are celebrating. But it’s also a cake you’ll love baking all summer long or for any kind of celebration.

I’ve seen lots of fabulous recipes everyone is baking for the Coronation. My Coronation recipe is this Eton Mess Cake. It’s a hybrid of two British desserts, a classic sponge cake and Eton Mess. Two of the very best!

Eton Mess is an easy dessert made by combining whipped cream with crushed meringue and berries.

You’re going to adore every single aspect of this cake. The fluffy vanilla sponge, the lovely creamy topping that’s filled with juicy berries, and sweet crumbles of meringue, of which, you’ll get to enjoy in each bite of the cake. Though, it’s optional, the raspberry coulis takes this cake to a different level of deliciousness. If you don’t want to make the coulis, you can even swirl some jam through the cream.

It’s also a great Wimbledon-inspired dessert too, if you’re looking for any recipe inspiration for that!

There’s nothing more British than strawberries and cream…

A light and refreshing cake recipe. Decoration is effortless, but I think even with simple decorating, this cake really has the wow factor, and will certainly impress!

Eton Mess Cake

Easy Eton Mess Cake! Serve this scrumptious traybake at a Coronation or spring/summer garden party. This stunning cake will feed a hungry crowd!

Prep Time 45

Cook Time 30

Total Time 1 15

Servings 16

Author What Jessica Baked Next

Ingredients

Cake Batter:

300 g butter (salted or unsalted) or margarine margarine produces a lighter sponge
300 g caster or granulated sugar
5 medium or large eggs
1 teaspoon vanilla extract
300 g self-raising flour
4 tablespoons milk

Decoration:

300 ml double cream
1 tablespoon icing sugar
125 g fresh raspberries washed and left whole or chopped in half
200 g fresh strawberries washed, hulled and chopped into small pieces
2 meringue nests add more to the top if you like

Raspberry Coulis:

200 g fresh or frozen raspberries
2 tablespoons icing sugar
1 tablespoons lemon juice or water

Instructions

Start by making the raspberry coulis. Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
Preheat oven to 180°C / 160°C / 350°F / Gas Mark 4. Line a 23cm x 30cm (9 x 13-inch) baking tin with baking parchment.
In a large mixing bowl, cream the softened butter/margarine with the sugar for about 2 minutes, until light and creamy. Add one egg, along with the vanilla extract, and a tablespoon of the flour. Mix well to incorporate, then repeat with the remaining eggs and the flour. Finally, add the milk and continue mixing to combine - don't over mix.
Transfer the cake batter to the lined baking tin and smooth the top with the back of a spatula or spoon. Bake for 25-30 minutes, or until golden, risen and a cake tester, when inserted into the centre of the cake, comes out clean without any uncooked batter remaining. Leave the cake to cool in the tin for about 10 minutes, then transport it to a wire rack to finish cooling completely.
Once the cake is cooled, it's time to decorate. Carefully remove the cake from the tin, peel away the parchment paper and transport the cake to a serving plate/platter. Take the cream and whip until soft peaks have formed, spread this across the top of the cake. Top with the fruit, followed by the crushed meringue. Serve slices of the cake, drizzled with the raspberry coulis and extra crushed meringue, if desired.
The cake will keep stored in the fridge for up to 3 days.