Eton Mess Cake Recipe
One more delightful treat from our rediscovered Fit for a King recipes! Huge thanks to Homemade_Morgan for this great Eton Mess Cake recipe! A fantastic summer fruit recipe to help us cool off in these balmy days and evenings. We hope you enjoy giving this one a go at home!
Preheat your oven to 160º Fan, or your own equivalent. Line two 8" pans. I use 'Baking Belts' to ensure a nice even rise, and soft edges
Put the butter and sugar and your mixer and beat for a good 8-10 minutes. You want to get as much air in as possible. Wait until the mixture goes nice and pale
Add the eggs one at a time with a spoonful of the flour and continue to beat slowly. After the last egg, add the rest of the flour, the baking powder, vanilla and mix to combine fully
If the mixture is looking a little thick, add a couple of tbsp of mix to loosen
Divide evenly between the two tins, smooth off the tops and pop in the oven for 25-30 minutes until golden and springy to the touch
In the meantime, macerate the strawberries by removing the leaves and quartering them, add to a bowl with 2tbsp of the icing sugar and lime juice. Mix and set aside
Remove the cakes from the oven and allow to cool completely on a wire rack. The sponges are very light and delicate so handle with care
Beat the double cream into soft peaks with the remaining 2tbsp of icing sugar. Just be careful not to over-whip...
Retaining the juices, add two thirds of the strawberries and all the raspberries to the cream and crumble in the meringues. Stir to combine. Some of the raspberries will explode and give a delicious streak of colour
When the sponges are stone cold, lay one on a serving plate and spoon on half of the cream, levelling off with a spatula. Add the second sponge and the remaining cream to the top. Spread around and decorate with the remaining strawberries and drizzle with the maceration juices
Eat, enjoy, and God save the King!
