It feels like summer is finally here and although I'm sweltering and cursing the heat in the bakery, at home I'm fully embracing the season and baking all sorts of beautiful summery cakes.
This Eton Mess cake was gorgeous, it is massive and would serve an entire garden party of people, this is a great recipe if you're having friends over for the Royal Wedding. It is simple to make but as impressive as it is delicious.
I left the tops on the strawberries so that my cake appears exactly as pictured in the original recipe but I may remove them next time, I like the look but for ease when eating I think the cake would be better without.
I also adapted the topping a little, whipping the cream with the sugar and port, before spreading on the cake and sprinkling with crushed meringues and decorating with strawberries. I have provided the original 'mess' method below.
Eton Mess Cake - Cakes to Celebrate Love and Life
3 cups (420g) flour
1 1/2 tsp bicarbonate soda
1 1/2 tsp baking powder
3/4 tsp salt
170g butter, at room temperature
1 1/2 cups (300g) sugar
3 large eggs
1 tbsp vanilla essence
1 1/2 cups (375ml) buttermilk
Pre heat the oven to 180C. Grease a large 24 x 32 cm sheet cake pan.
Into a medium bowl, sift the flour, bicarbonate soda, baking powder and salt. Set aside.
In the bowl of an electric mixer, with the paddle attachment, beat the butter and sugar until creamy. Beat in the eggs, one at a time. Mix in the vanilla essence.
Add the flour and buttermilk alternately to the butter mixture, ending with the flour.
Pour the batter into the prepared pan, and then bake for 50-60 minutes. Rest for 10 minutes before turning out. Once completely cool, spoon the mess over the cake.
The volume of the mess is all up to you, so no exact measurements here.
3 cups (450g) strawberries
a dash of sugar
a dash of port
meringues, broken up
cream, softly whipped (I used about 500ml)
Mash half the strawberries with a little sugar and port, fold in the broken meringues and whipped cream. Use remaining strawberries to decorate.
4 large egg whites
1 cup (200g) caster sugar
Pre heat the oven to 140C. Line 2 baking trays with baking paper.
In the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites until soft peak stage. Gradually add the caster sugar, one tablespoon at a time, making sure to incorporate completely.
Whisk until stiff peak stage and very shiny.
Pipe desired shapes onto the baking trays and bake for 1 hour, and the switch of the stove and let the meringues dry out in the oven.
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