18 August 2012

Eton Mess Cake


Look away if you are on the 5:2 Diet and you are fasting!

It seems a bit strange to posting a cake recipe after a few posts about fasting, but I did promise you the recipe. This was the cake I made for my last meeting of the Clandestine Cake Club in Dundee. It was rather fabulicious!

Light victoria sponge filled with freshly made raspberry jam and cream and topped off with a glorious mound of eton mess. The final touch was a strawberry crown and a meringue quiff.

I highly recommend these meringues, they were lovely and crisp on the outside and chewy in the middle. Just how a meringue should be and so easy to make.



Sponges cooling on 2 tiers of my new Tala 3 Tier Cooling Rack. It's the business!
Don't know how I managed until now without one.


print recipe

Eton Mess Cake
A victoria sponge filled with cream and freshly made raspberry jam. then topped with eton mess, a meringue quiff and strawberries.
Ingredients
  • 4 large egg whites (meringues)
  • 115g caster sugar
  • 115g icing sugar
  • 4 large eggs (cake)
  • 225g caster sugar
  • 225g self-raising flour, sieved
  • 1 tsp baking powder, sieved
  • 225g soft butter or margarine
  • 600ml whipping cream (filling & decoration)
  • 225g raspberries
  • a squeeze of lemon juice
  • 225g caster sugar
  • 1 punnet strawberries, to decorate
Instructions
1. First make your meringues. Pre-heat the oven to 120c/100c fan/235 f/ gas mark 1/4. In a very clean bowl, whisk the 4 large egg whites until you have stiff peaks ( I use an electric hand mixer), then add the 115g of caster sugar a spoonful at a time, still whisking. Once it is all combined the meringue mixture should be glossy and thick. Next fold in a third of the 115g icing sugar gently, then the next third and the next. Place dollops onto a baking sheet and bake for 1 1/2 hours in a fan oven or 1 1/4 hours in any other oven. They should be a pale golden colour. Tap the bottoms and they should sound hollow. Move to a cooling rack and leave to cool completely.2. Now make your victoria sponge. Start by preheating the oven to 180c/160c fan/350f/gas mark 4. Then line two 18cm sandwich tins with greaseproof paper.3. Using a electric hand whisk, stand mixer or food processor. Whizz up 4 eggs, the caster sugar, self-raising flour, baking powder and marg or butter until well combined. The mixture should be quite loose and will drop of a spoon. If your mixture is heavier, you can add a little milk.4. Pour the mixture evenly into the sandwich tins, smooth off and bake for 25 minutes until golden. The cake should be springy, if you touch it. Leave them to cool for 10-15 minutes, then remove from the tins and finish cooling on a wire rack.5. While the cake is cooking, make the jam. Add your 225g of caster sugar and raspberries to a pan and add a squeeze of lemon juice. Cook over a medium heat until the raspberries break down. Bring to a boil and allow to simmer rapidly for 5 - 10 minutes until thickened. You can do the wrinkle test by putting a plate in the freezer. Bring it out when you think the jam is ready. Drop a blob of jam on it, push it with your pinkie, if it wrinkles, then it is ready. Pour into a bowl and leave to cool.6. To Assemble: whip the cream until thick, you may add a little sugar if you like. place one sponge on a plate, flat side down. Top with your homemade jam (you won't need it all), then with a good layer of whipped cream. Add the next layer of sponge, flat side up. Top with eton mess (3 or 4 meringues roughly crushed into the rest of the cream with a swirl of jam through it), then finish off with a meringue in the centre. Decorate with strawberry halves.7. Stand back and look at your creation and smile.
Details
Total time:
Yield: 1 cake

Disclosure: Tala sent me a cooling rack to review. I was not required to write a positive review. The opinions I have expressed are my own.

43 comments:

  1. To belong to a club where we show our prowess in cake making sounds like fun. Such a creative cake,

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    1. It is fun. I nearly didn't take the cake cause I thought it looked awful, but the strawberries helped.

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  2. That cake looks totally stunning! Can you send me a piece, because when I would make it I most probably have to eat it all on my own! That way is safer!

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    1. All long gone now I am afraid Chris. Nearly the whole cake got hoovered up at cake club and Graham ate the last slice when I got home.

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  3. I love Eton mess and this cake look stunning!:)

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  4. Just send it to me so you won't be tempted! LOL!!! Your cake looks seriously delicious!

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    1. Haha, I will remember that next time Mary :)

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  5. I am more than willing to sacrifice my weight lose this week and help you eat this cake! What a joy of a cake - summer on a plate ;0)

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    1. That was the theme actually Chele, so I must have got it spot on :)

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  6. wow absolute stunner! Large slice please :)

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  7. I wish I had a slice of that right now.

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    1. Me too TB and it is nine in the morning here :)

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  8. Very pretty, and I imagine rather delicious too - I'm very impressed that you made your own fresh jam for this as well as the cake and meringue!

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    1. Luckily it was a Sunday & I had time. It was all easy to do, just a bit at a time and I only made a teeny batch of jam :)

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  9. What a fun cake, and so delicious. The strawberries really adds the pretty decor, and the whipped cream is awesome. Love the creativity you put into the beautiful cake. Also wanted to let you know I love you new crisp, clean layout on your blog! That's what I decided, as well for mine, just keep it light crisp and let the photos 'do their talking'

    Thanks for your sweet comment on my blog. I have to put your blog back on the blog list, since I started a new one recently, after accidently wiping out the entire bloglist!

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    1. Hi ELizabeth, thanks for your kind words on my cake and blog. Glad you found me again :)

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  10. Going to make this and if there's any left over stir it into homemade vanilla ice cream. Might start making it now, drool!

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  11. I'm not a cakey person (yes, we do exist!) but truly this is really lovely. I've just made a huge batch of blackcurrant and raspberry jam and this would be a great way to use some, topped with loads of local raspberries. We are so lucky in Scotland to have such a wealth of berry types. We really are spoiled. And I think my daughter will be when I make it! Thanks Jac

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    1. We are really lucky Kellie when it comes to berries, I am always so sad when berry season ends :(

      Hope you give the cake a try and add some of your lovely jam.

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  12. Luckily I'm not fasting ;)

    Looks gorgeous! I love normal Eton mess but this is taking it to another level I fear.

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    1. It is indeed and it is so, so good!

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  13. That's the kind of cake that makes you put weight on just from looking at it!

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  14. Oh I was waiting for this recipe to be post! This cake is packed with flavours. I was very interested to read how to make the fresh raspberry jam, I did not about the cold plate trick...I just use my instinct. QUESTION: why is important to know when is it ready? Does the jam curdle if is not ready? Thanks for your help.

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    1. Hey Rita, the jam just gets thicker and haevier set the longer you cook it. I like a lovely soft set jam that is drippy. Don't like them thick like jelly.

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  15. Too bad strawberries is so much expensive this time of the year:( (at least here in Brazil). Cake looks delicious, I would love to try it in winter.

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    1. You could always try it and top it with some other fruit or just a drizzle of slightly watered down jam.

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  16. What a stunning & just fabulously looking cake! All home-made too!
    MMMMMMMM!

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  17. Woooow. I LOVE Eton mess, surely adding cake can only make it better?!

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  18. OMG my mouth started watering as soon as I saw the first picture. If I made one of these I'm not sure I'd be able to share it. I think I'd have to just lock myself in the kitchen and devour it! I can't wait to try this - or even maybe make it into cupcake version.

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    1. A cupcake version is inspired!! I look forward to seeing those and maybe trying them myself.

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  19. Oh my goodness! haha, I would get in such a mess eating that, epic cake!

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  20. This cake looks beautiful. Thanks for the recipe will make it this weekend for sure.

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    1. You are going to love it Kevin. Just take your time and do one bit at a time. Everyone will love it :)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x