Anyway back to this weekend and my baking. This cake started off as a modest project with my (nearly) 5 year old son helping, perched on the kitchen counter.
It then turned into something altogether more showy – as my cakes often do! – when a friend dropped round a basket of tiny baby strawberries – almost too cute to eat – from her allotment. I already had some shop-bought fruit and mini meringues for another baking project but I decided to combine it all into this Totally Summery Eton Mess cake.
It is such an easy cake to make and slightly unusual in that whipping cream replaces the fat in the sponge which makes the layers incredibly light, soft and fluffy. Just make sure you brush them with a little syrup or cordial to keep them moist for longer. And the rest is really child’s play.
Fold crushed meringue (store-bought or homemade) into whipped cream and add any of the beautiful summer berries available at the moment to make the filling.
Decorate with some piped whipped cream and extra berries and you have a cake with real wow factor that tastes even better that it looks. Best consumed in the garden, shared with family and friends – just be warned that everyone will want to come back for a second slice.
- The syrup recipe makes quite a lot of syrup. You will only need a small amount for the cake and the rest can be kept in the fridge for a week or longer to be used in drinks (will be posting a pink lemonade recipe soon). Replace with raspberry cordial if you prefer. Syrup can be made several days in advance.
- You can bake the cake in two 20cm (8in) tins to create a larger (but, alas, not as tall!) cake.
- Since the cake contains fresh cream it is best consumed soon after it is filled.
Totally Summery Eton Mess Cake
Ingredients
- <b>For the cake</b>
- 240 ml | | 8.1fl oz | 1 cup whipping cream
- 2 large eggs lightly beaten
- 1 tsp vanilla paste or extract
- 225 g | 8oz | 1 cup caster sugar
- 230 g | 8.1oz | 1 1/2 cups plain all purpose flour
- 1 tbsp cornflour cornstarch
- 2 tsp baking powder
- ¼ tsp salt
- a little butter for greasing the tins
- <br>
- <b>Raspberry syrup</b>
- 350 g | 12.3oz frozen raspberries
- 225 g | 8oz | 1 cup caster sugar
- 240 ml | 8.1fl oz | 1 cup water
- <br>
- <b>For the filling & decoration</b>
- 550 ml | 18.6fl oz double cream
- 2 tsp vanilla extract
- 100 g | 3.5oz mini meringues or meringue nests crushed
- 3-4 tbsp of the syrup
- 200 g – 300g | 7-10.5oz fresh berries to fill and decorate*
- *I used strawberries blueberries and raspberries
Instructions
- For the syrup: bring the frozen raspberries, sugar and water to the boil in a medium pot and then simmer for 30 minutes until the syrup is slightly viscous. Let the syrup cool, then strain into a sterilised container. Discard the cooked raspberries or use in the filling.
- Preheat the oven to 180C (350F). Grease your cake tins with a little butter and line the bottoms with baking paper. Dust with flour and shake off any excess.
- Whip the cream until it holds soft peaks.
- Use a hand whisk to lightly beat the eggs and vanilla paste until frothy then add to the whipped cream. Briefly whisk together on low speed until just combined.
- Gradually add the sugar while whisking on medium-high speed. Whisk for a minute or two on high speed but don't over whip.
- Combine the flour, cornflour, baking powder and salt in a bowl. Sift over the batter and carefully fold using a spatula. Make sure you scrape the edges and bottom of the bowl until all the flour is incorporated.
- Divide the batter between your prepared tins and bake for 20-25m until the cakes are risen and firm on top and a skewer inserted in the centre comes out clean.
- Leave them to cool on a wire rack and then carefully turn out of the tins.
- Brush the cakes with the raspberry syrup and level the tops if necessary.
- While the cakes are cooling, whip the double cream and vanilla until it forms firm peaks. Transfer 1/3 of the whipped cream to another bowl (or piping bag) to use for topping the cake.
- Add the crushed meringue and splash of the syrup to the remaining whipped cream and fold together.
- Generously spread filling over the bottom cake layer and then nestle a few berries on top. 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 consumed soon after it is made.
Notes
• You can bake the cake in two 20cm (8in) tins to create a larger (but, alas, not as tall!) cake.
• Since the cake contains fresh cream it is best consumed soon after it is filled.
Kate Glutenfreealchemist says
Mmmmm…. I love whipped cream with meringue sandwiched in cake. This looks utterly mouthwateringly divine…. Of course people will want a second slice!!!! Photos are stunningly beautiful as always xx
Lucy Parissi says
Thanks Kate! This was definitely one of those 'I will have just a tiny slice' situations where everyone without fail came back for seconds!
nancyc says
What a beautiful cake!
Jennie Cranham says
What a beautiful cake! It looks so tasty too 🙂 I just love Eton Mess this time of year. Defiantly pinning this one to try!
Jennie // Scarletscorchdroppers
Laura a girl and her home says
Wow this cake looks amazing! I love the twist on one of my favourite deserts! Also, very interesting that the cake is made with whipped cream. It certainly looks like a beautiful sponge and I'm sure it makes it taste nice and light.
Laura
http://www.agirlandherhome.com
Kat BakingExplorer says
Stunning cake Lucy! Absolutely perfect for this time of year.
Janine says
Beautiful cake, Lucy! Stunning photos, too.
Margot @ Coffee & Vanilla says
Oh, that looks amazing!!! I absolutely adore those little meringues on the top 🙂
Dannii @ Hungry Healthy Happy says
That looks absolutely stunning. I am terrible at decorating cakes, and they always look like a 5 years old has decorated them haha.
helen says
OMG that looks amazing! and so pretty…
Hannah Hossack-lodge says
This is so beautiful, and perfectly summery! I've got a bit of a thing for three layer 15cm cakes…. Is the background patterned paper? It works perfectly in this set up.
Lucy Parissi says
Yes from Paperchase. I photographed the cake on a plainer background but this worked better. I love 15cm cakes – they are small but usually tall! They aspire to greatness
Oana says
This is so beautiful. I always tried to imagine how an eton mess cake would look like, I guess I know now. And it totally blew me away – look at those layers. Double yum!
Rebecca says
Just beautiful Lucy.
June Burns says
Wow what a gorgeous cake! The perfect summer cake, with all that fresh fruit 🙂
Carrie Landeryou says
Looks gorgeous, so pretty and fresh!
Lucy Parissi says
Thanks Carrie – it was one way to get the kids to eat fruit. Kidding. A little.
Angela Field says
This looks fantastic Lucy. I have to admit I'm terrified of layer cakes! I always run out of time, or don't let them cool enough before sandwiching them together.
I need to try another one I think, you make them look so good.
belleau kitchen says
I hate to swear but JESUS CHRIST that looks bloody amazing!!!!!!!!!!!! I want this NOW.
Lucy Parissi says
Oh Dom you made my day! Thank you xxx
Lucy Parissi says
Aww thanks Rosie. The flowers come from one of my potted plants but can't remember the name of it. Don't think it is edible though – only used it for the photos (naughty food blogger alert)
Rosie says
That's a showstopper of a cake alright 🙂 What kind of flowers did you decorate it with?
Jenn says
Gorgeous cake Lucy!
Lucy Parissi says
Thanks Jenn – it was a big hit!