Eton mess cake

Vegetarian
Popular
Health score
1%
Eton mess cake
70 min.
15
309kcal

Suggestions


Imagine indulging in a delightful dessert that elegantly combines the classic British Eton Mess with the comforting charm of a cake. The Eton Mess Cake is not just any treat; it encapsulates the sweetness of strawberries, the crunchiness of meringue, and the decadence of a rich, buttery sponge. This popular vegetarian dessert is perfect for gatherings, celebrations, or simply when you want to treat yourself and your loved ones.

With its striking layers of fluffy cake and fresh strawberries, this dessert is as visually appealing as it is delicious. The interplay of textures—from the light, airy meringue to the moist and tender cake base—will leave your taste buds dancing with joy. And the best part? This cake is surprisingly easy to make; in just 70 minutes, you can whip up a delightful masterpiece that serves 15 people!

Each slice offers a burst of flavor, with the sweetness of golden caster sugar perfectly complemented by the tartness of fresh strawberries. Topped with a dusting of icing sugar and served with a drizzle of luxurious double cream, this cake is sure to be a hit at any gathering. So gather your ingredients and prepare to create a dessert that celebrates summer flavors and brings smiles to all who share it!

Ingredients

  • 175 butter unsalted
  • tbsp double cream 
  • tsp vanilla paste 
  • 225 flour plain
  • 100 almond flour 
  • tsp double-acting baking powder 
  • 200 brown sugar 
  • large eggs at room temperature
  • 400 strawberries finely sliced roughly chopped
  • 15 servings powdered sugar 
  •  frangelico (50g 2oz)
  •  frangelico (50g 2oz)

Equipment

  • bowl
  • oven
  • whisk
  • skewers

Directions

  1. Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment.
  2. Heat oven to 160C/140C fan/gas
  3. Melt the butter, take off the heat and stir in the cream and the vanilla.
  4. Mix the flour, almonds, baking powder and tsp fine salt and set aside for later.
  5. Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins.
  6. 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.
  7. 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

Calories309kcal
Protein6.97%
Fat46.72%
Carbs46.31%

Properties

Glycemic Index
13.8
Glycemic Load
8.96
Inflammation Score
-4
Nutrition Score
6.4104348421097%

Flavonoids

Cyanidin
0.45mg
Petunidin
0.03mg
Delphinidin
0.08mg
Pelargonidin
6.63mg
Peonidin
0.01mg
Catechin
0.83mg
Epigallocatechin
0.21mg
Epicatechin
0.11mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.07mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
0.3mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:308.57kcal
15.43%
Fat:16.38g
25.2%
Saturated Fat:7.93g
49.53%
Carbohydrates:36.53g
12.18%
Net Carbohydrates:34.88g
12.68%
Sugar:22.75g
25.28%
Cholesterol:92.73mg
30.91%
Sodium:63.27mg
2.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.5g
11%
Vitamin C:15.71mg
19.04%
Selenium:10.78µg
15.41%
Manganese:0.22mg
10.97%
Folate:42.37µg
10.59%
Vitamin B2:0.17mg
10.06%
Vitamin A:458.25IU
9.16%
Vitamin B1:0.13mg
8.83%
Iron:1.49mg
8.28%
Phosphorus:68.55mg
6.86%
Fiber:1.65g
6.58%
Calcium:65.12mg
6.51%
Vitamin B3:1.02mg
5.12%
Vitamin B5:0.4mg
3.98%
Vitamin D:0.59µg
3.92%
Vitamin E:0.58mg
3.85%
Potassium:105.35mg
3.01%
Vitamin B12:0.18µg
2.94%
Copper:0.06mg
2.78%
Vitamin B6:0.05mg
2.75%
Magnesium:10.63mg
2.66%
Zinc:0.38mg
2.56%
Vitamin K:1.66µg
1.58%