Eton Mess Cake Recipes

ETON MESS CAKE

Steps:

• Preheat oven to 350F degrees. Grease and flour two 8-inch cake pans and set aside.
• Sift together the cake flour, baking powder, baking soda and salt. Set aside.
• In the bowl on an electric mixer, combine the whole eggs, egg yolks, sugar, and vanilla. Using the whisk attachment, beat on high for about 5 minutes or until the batter resembles pale ribbons.
• Stop the mixing and remove the mixing bowl form the stand. Sift the dry ingredients over the top of the batter. Whisk by hand until just barely combined.
• Pour in the lemon juice and oil and whisk by hand until combined (taking care to not deflate the batter as much as possible).
• Evenly distribute the batter between the two pans and bake for about 35 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let cool on a wire rack before removing the cakes from their pans
• Preheat to oven to 215 degrees. Line a baking sheet with parchment paper and set aside.
• In the bowl of an electric mixer, place the egg whites and cream of tartar. Using the whisk attachment, begin whipping the whites on medium-low.
• Once the egg whites begin to foam, slowly add in the sugar and gradually increase the speed to medium-high.
• Continue to whip egg whites until stiff, glossy peaks. Add in the vanilla and mix for an additional 30 seconds until combined.
• Spoon about 2/3 of the meringue onto the parchment paper into disks (about 3 inches in diameter - these will be broken up, so no need for them to be perfect).
• Fill a piping bag fitted with a star tip with the remaining meringue. Pipe meringue "kisses" on the parchment (use two baking sheets if necessary).
• Bake the meringue for about 45 to 75 minutes, or until crisp on the outside and meringue can easily peel off the parchment.
• In the bowl on an electric mixer fitted with a whisk attachment, beat the cream on medium-high until it begins to thicken slightly.
• Gradually add in the sugar and vanilla and bump mixer up to high.
• Continue to whip the cream until medium-soft peaks.
• Once the cakes have cooled, carefully slice them in half (horizontally) using a long serrated knife.
• Break up the meringue disks and set aside.
• Place a bottom layer of cake on a cake plate or serving dish. Spread on 1/4 of the whipped cream.
• Top the cream with mixed berried and a generous amount of meringue pieces.
• Top with the next layer of cake and repeat until all cake layers are used.
• On the very top of the cake, spread on the remaining whipped cream. Top with berries and meringues kisses.

ETON MESS CAKE!

Steps:

• Preheat your oven to 180/160C Fan, and line three 20 cm/8" Cake Tins with parchment paper.
• Add the Butter, Sugar, Self Raising Flour, and Eggs into a bowl, and beat together till smooth.
• I use my Kitchenaid with the Paddle Attachment, and it takes about 30 seconds or so. Once smooth, split between your three tins evenly.
• Add your strawberries to the tops of the cakes. If they're smaller strawberries I halve them, if they're larger I quarter them. Simply plop them on top.
• Once ready, put the cakes into the oven and bake for 25-30 minutes. The Strawberries create more moisture, and make it take a little longer to bake, so keep an eye on it after 20 minutes.
• Once baked, leave to cool in the tin for about 30 minutes, then remove carefully and finish cooling on a wire rack.
• Once cool, whip up your double cream with the icing sugar.
• Spread a tablespoon or two of jam onto your first sponge, and crush over some meringue.
• Spoon on 1/3 of the whipped cream, and spread. Add the second sponge and repeat.
• On the third sponge, slather on the cream or pipe it, and add a fresh strawberry for each future slice. Sprinkle over some crushed meringue, and a sprinkle of Freeze Dried Strawberries.
• Enjoy!

ETON MESS

Steps:

• Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
• In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

ETON MESS

Steps:

• Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
• Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

ETON MESS CAKE

Steps:

• 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.
• 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.
• 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.
• 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.

ETON MESS CAKE

Steps:

• 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.
• Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. 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. Enjoy with the rest of the double cream, whipped if you like.

STRAWBERRY ETON MESS

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.

ETON MESS

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
• Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
• Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
• Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
• Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
• Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

ETON MESS CHEESECAKE

Steps:

• Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs - or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.
• Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.
• Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée - or blitz in a food processor.
• To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.