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Eton Mess Cake
GBBO winner Edd Kimber of The Boy Who Bakes takes the British Classic Eton Mess and turns it into an impressive showstopper of a sponge cake.
GBBO winner Edd Kimber of The Boy Who Bakes takes the British Classic Eton Mess and turns it into an impressive showstopper of a sponge cake.
Prep time
1 hour
Cooking time
25 minutes
Servings
14
Difficulty
Medium
Ingredients
Vanilla Cake Layers
335 gram Stork
335g caster sugar
6 large eggs
335g self-raising flour
2 tsp vanilla bean paste
Meringues
1 large egg white
80g caster sugar
Filling and Decoration
150 gram Stork
200ml Elmlea double
125g raspberries
125g strawberries, hulled and quartered
300g icing sugar
1 tsp vanilla bean paste
White Chocolate Raspberry Glaze
100g raspberries
100g white chocolate, melted
Instructions
how_make
To make the cake layers lightly grease 3x20cm round cake tins and line the bases with parchment paper. Preheat the oven to 180C (160C Fan).
Place all of the cake ingredients into a large bowl and using an electric mixer beat together until smooth and combined.
Divide the batter evenly between the prepared tins and place into the oven, baking for 25-30 minutes or until golden and pulling away from the sides of the tins. Allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely. Reduce the oven temperature to 90C.
For the meringue place the egg white into a medium sized bowl and whisk until the mixture holds soft peaks. Sprinkle in the sugar whilst whisking, continuing until the meringue holds stiff peaks.
Place the meringue into a piping bag fitted with a plain round piping tip. Line a baking tray with parchment paper and pipe the meringue into small peaks. Bake in the oven for about 100-120 minutes or until dry and firm. Allow to cool fully before using.
To assemble whip the cream and vanilla until it holds stiff peaks. Spread half of the cream onto the top of the first layer of cake, leaving the outside 2cm of the cake edge clear. Top with about a third of the fruit and some of the meringue, crushed. Repeat with the second layer of cake.
For the buttercream beat the Stork, icing sugar, and vanilla together until light and fluffy.
Spread the buttercream across the sides of the cake, spreading into a very thin layer, the cake should be visible under the frosting. Spread the remaining frosting over the top of the cake.
For the glaze place the raspberries into a bowl and mash with a fork. Scoop the raspberries into a fine sieve and press through with the back of a spoon, discarding the seeds (you should end up with 50g of raspberry juice. Pour the juice into the melted chocolate and mix together until smooth.
Pour the glaze onto the top of the cake and gently spread it to the edge, teasing it over the sides so that it drips down.
Top with the remaining fruit and meringue. Due to the meringue the cake is best served on the day it is assembled as the meringue will soften over time, it will however be delicious for up to three days after baking.
