Thursday 26 June 2014

Eton Mess Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's June and strawberries are in season.

 Even though they are in supermarkets all year long, you won't find them sweeter than they are now. But, if you do happen to chance upon a sour box full then this recipe is just for you.
I have made Eton Mess before. It's such a simple dessert especially if you're in a rush - crushed meringues, fresh strawberries and whipped cream. Could anything be more iconic of an English summer?
Well, how about we mix in that English favourite, the cake? 

And, with that I present to you - the Eton Mess Cake. A buttery, creamy sponge dotted with fresh strawberries and covered with a layer of sweet, crisp meringues - whip up some cream, and dessert is served!
I made this cake in 2012 for Eid but this time I decided to use gluten-free flour, and it turned out delicious!

Strawberries, previously: Easy Strawberry Ice CreamStrawberry Meringue Layer CakeStrawberry Chocolate Chip CookiesGiant Strawberries and Cream Scones and many more!

Ingredients needed are:
 1. Strawberries
2.Unsalted Butter
3. Vanilla
4. Double Cream
5. Plain Flour
6. Ground Almonds
7. Baking Powder
8. Salt
9. Eggs
10. Caster Sugar
11. Meringue Nests
12. Whipped Cream

Bismillah, let's begin!

Preheat the oven to 160C or 140C Fan or Gas Mark 3. Grease and line a deep traybake tin.

First, take 400 grams (14 ounces) of Strawberries.

Give them a rinse.

Grab a knife and chopping mat.

Roughly chop half the strawberries and finely slice the other half.

Next, start the prepping the sponge. Place 175 grams (16 ounces) of Unsalted Butter into a pan.

Let it melt through.

Remove the pan from the heat and pour in 1 teaspoon of Vanilla.

And, add in 5 tablespoons of Double Cream.

Stir well and set aside.

Next, the dry ingredients. This recipe uses Plain Flour and I used a gluten-free blend.

Into a bowl, place:
225 grams (8 ounces) Plain Flour
100 grams (3.5 ounces) Ground Almonds
1 teaspoon Baking Powder
1/4 teaspoon Salt

Mix well and set aside.

Into another bowl, crack in 5 Large Eggs and add to it 200 grams (7 ounces) of Caster Sugar.

Whisk with electric beaters until thick and foamy - about 5 minutes.

Pour in the butter mixture and whisk for a minute.

Add in the flour mixture and whisk again for a minute until combined.

The cake batter is now ready!

Add in the roughly chopped strawberries.

Gently mix in.

Pour the batter into the prepared tin.

Arrange the sliced strawberries on top.

Take 4 Meringue Nests and break up.

Sprinkle the meringue bits over the batter.

Any extra can be used for a garnish later.

Bake for 40-45 minutes until golden brown and a skewer comes out clean.

Allow the cake to cool completely.

Remove from the tin.

And, slice up!

Garnish with the remaining broken meringue.

Serve along with vanilla whipped cream.

Eat out in the garden among the flowers.

The sponge is very light and you can taste the double cream that is in it. Along with the strawberries running through it and the crispy meringue on top, this really is an Eton Mess Cake!

Full Written Recipe:

Eton Mess Cake

Adapted from BBC Good Food 

400 grams (14 ounces) Strawberries, ½ roughly chopped and ½ finely sliced
175 grams (6 ounces) Unsalted Butter
1 teaspoon Vanilla
5 tablespoons Double Cream
225 grams (8 ounces) Plain Flour
100 grams (3.5 ounces) Ground Almonds
1 teaspoon Baking Powder
¼ teaspoon Salt
5 large Eggs, at room temperature
200 grams (7 ounces) Caster Sugar
4 Meringue Nests, broken up
Whipped Vanilla Cream, to serve


Preheat the oven to 160C or 140C Fan or Gas Mark 3. Grease and line a deep traybake tin and set aside.

Prepare the strawberries. Roughly chop half of them and finely slice the rest.

Melt the butter and then take off the heat. Pour in the double cream and the vanilla. Stir and set aside.

Mix together the plain flour, ground almonds, salt and baking powder in a bowl.

Into a large bowl, crack in the eggs and add in the caster sugar. Whisk with electric beaters for about 5 minutes until thick and foamy.

Pour in the butter mixture and whisk briefly.
Then, add in the flour mixture and whisk briefly.
Stir in the roughly chopped strawberries and pour into the cake tin.

Decorate with the sliced strawberries and the broken meringues.

Bake for 40-45 minutes until golden, risen and a skewer comes out clean.

Allow to cool completely and then slice and serve! Serve with whipped vanilla cream, more broken meringues and fresh strawberries.

This Time Last Year:

Keep me in your duas, please,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.