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!
Servings 16
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.