You might recognise Rowan from his time on The Great British Bake-off, his brilliant socials (@rowanclaughton on Instagram), or through his work as a baker, writer and recipe developer. Find out more here!
Rowan says: “Eton Mess is what happens when you throw cream, meringue and fruit into a bowl and call it pudding. This Strawberry & Passionfruit Eton Mess Cake, however, is what happens when I decide that’s not quite enough and turn it into a cake instead. And, with April tempting us to more sun as we leave behind the winter months, this bake is a true Springtime showstopper!
“With a light lemon sponge, meringue-laden buttercream, chopped strawberries and a fruity curd, this cake blends the exotic flavour of passionfruit with the traditional British Eton Mess and makes for a thrilling flavour profile.”
- Baker: Rowan Claughton
- IG: @rowanclaughton
- Makes: 1 x 7-inch cake or 16 slices
- Prep time: 60 minutes plus cooling
- Bake time: 28 minutes
- Total time: 88 minutes plus cooling
- Flour(s) used: Self Raising Flour or Regen Self Raising or Organic Self Raising
Strawberry & Passionfruit Eton Mess Cake Method:
- Preheat the oven to 160c fan and line the base of three 7 inch loose bottom cake tins with parchment paper. In a large bowl with an electric whisk or in the bowl of a stand mixer, add the butter, sugar, lemon zest and extract and beat for 10 minutes, until light and fluffy. Add the eggs one at a time and beat with each addition.
- Once the eggs are incorporated, add the flour and baking powder and gently fold to combine. When nearly all of the flour is incorporated, add the milk and mix. Transfer the mixture evenly between the three tins and bake on the same shelf for 28 minutes.
- Whilst baking, make the passion fruit curd. In a saucepan, add the passion fruit, lemon juice, sugar, water and cornflour and stir to combine. Place over a medium heat and whisk until thick and glossy. Leave to cool.
- Make the buttercream. Beat the butter until pale and fluffy before adding the icing sugar. Begin to combine before adding the milk and vanilla extract. Whip until smooth before crumbling in the meringue nests. Stir to combine.
- Prepare the strawberries and level the cakes to be flat. Add a small amount of buttercream to a board or stand and secure the first cake layer. Spoon over about ⅕ of the buttercream and add about ⅕ of the chopped strawberries. Spoon over ⅕ of the curd and add the next cake layer. Repeat. Spoon the remaining buttercream to the top and crumble over the remaining meringue. Add the remaining strawberries and curd and finish with mint leaves and sifted icing sugar.
