Eton Mess Cake

Name: Eton Mess Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder, sieved; 225 grams soft butter or margarine; 4 larges egg whites (meringues); 4 larges eggs (cake); 115 grams icing sugar; 1 Tbsp a of lemon juice; 225 grams raspberries; 225 grams self-raising flour, sieved; 1 punnet strawberries, to decorate; 225 grams caster sugar; 600 milliliters whipping cream (filling & decoration)

Eton Mess Cake

Eton Mess Cake might be just the dessert you are searching for. This recipe serves 10. Watching your figure? This vegetarian recipe has 626 calories, 8g of protein, and 43g of fat per serving. A mixture of punnet strawberries, a tablespoon of lemon juice, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

First make your meringues. Pre-heat the oven to 120c/100c fan/235 f/ gas mark 1/

Equipment you will use

Oven

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.

Ingredients you will need

Caster Sugar

Powdered Sugar

Egg Whites

Equipment you will use

Whisk

Hand Mixer

Bowl

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.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Now make your victoria sponge. Start by preheating the oven to 180c/160c fan/350f/gas mark

Equipment you will use

Oven

Then line two 18cm sandwich tins with greaseproof paper.

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.

Ingredients you will need

Self Rising Flour

Baking Powder

Caster Sugar

Butter

Egg

Milk

Equipment you will use

Food Processor

Stand Mixer

Whisk

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.

Equipment you will use

Wire Rack

Oven

While the cake is cooking, make the jam.

Ingredients you will need

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.

Ingredients you will need

Caster Sugar

Lemon Juice

Raspberries

Jam

Equipment you will use

Frying Pan

Pour into a bowl and leave to cool.

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Cream

Cream

Sugar

Jam

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.

Ingredients you will need

Strawberries