• Serves 8
  • 10 mins prep
  • 80 mins cook

Eton mess cake

eton mess cake

While Eton Mess is usually served in a dish, our wonderfully modern twist is just as delicious. With layers of sweet vanilla cream and beautiful fresh berries, it's a truly delightful dessert.


Eton mess cake

  • 250 g butter, softened
  • 1 1/2 cups caster sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 4 cups self-raising flour, sifted
  • 1 1/3 cups milk
  • 1 1/2 cups frozen raspberries
  • 2 tbsp pistachios
  • 250 g punnet strawberries, halved
  • fresh raspberries, icing sugar, to serve

Vanilla bean cream

  • 600 ml tub thickened cream
  • 2 tbsp pure icing sugar
  • 2 tsp vanilla bean paste
  • 100 g vanilla mini meringues


Eton mess cake

  1. Preheat oven to 180°C. Lightly grease 2 x deep 20cm round cake pans. Line base and sides with baking paper.
  2. In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each.
  3. Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour. Fold raspberries through.
  4. Spoon mixture evenly into pans, smoothing top. Bake for 1 hour or until cooked when tested, covering with foil if over-browning. Cool in pan for 10 minutes, before turning onto a wire rack to cool completely.
  5. To make vanilla bean cream; in a large bowl, using an electric mixer, beat cream, icing sugar and vanilla bean together until firm peaks. Roughly chop half meringues and fold through mixture.
  6. Split each cake in half horizontally. Reserve ½ cup cream mixture. Layer cakes with remaining cream.
  7. Spread reserved cream mixture onto cake top, and finish with whole meringues, strawberries, raspberries, pistachios. Dust with icing sugar to serve.
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