ETON MESS CAKE

Eton mess cake image

Bring the flavours of an English summer to your table with this clever twist on a traditional favourite

Provided by Good Food team

Categories Afternoon tea, Dessert, Dinner, Supper

Time 1h10m

Yield Cuts into 15 pieces

Number Of Ingredients 11

Ingredients

175g unsalted butter
5 tbsp double cream , from a 300ml pot
1 tsp vanilla paste or extract
225g plain flour
100g ground almonds
1 tsp baking powder
200g golden caster sugar
5 large eggs , at room temperature
400g strawberries ,½ roughly chopped, ½ finely sliced
4 meringues nests (50g/2oz), very roughly broken up
a little icing sugar , to serve

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.

Nutrition Facts : Calories 306 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.17 milligram of sodium