Eton Mess Cake
Life has been CRAZY!
Starting a new job and learning a whole bunch of new things definitely adds to it. A week before starting my new job the universe must have decided it was time to dish out all the bad karma that had been coming my way. It lasted for about a month… but I’m finally feeling like the good karma is coming back, and I’m feeling a bit more balanced. To give you an example…. my poor car met the side of my house one morning. I don’t know how, why or what.. but anyway… it’s all good now.. and I have an excellent panel beater if you need a recommendation!
Some of my favourite blogging gals; Daisy, Lianne, Ling, Julie and Liz; gathered at Daisy’s house for a Sweet High Tea. I was having one of my rough weeks and had NO idea what to make. Every time I tried to look for something to make, I just didn’t find anything I wanted to commit to. Usually I’d find something challenging and amazing, but this time, I wanted to just find one, easy thing I could whip together after a sleep in. When I flicked to this recipe, the name had me sold. The method; easy as, and the wow factor… right up there!
Even though it might not be the season for strawberries, there aren’t any shortage of them around It’s definitely a cake I’ll be making again. I can imagine it looking amazing on a picnic spread when the warmer weather comes back 🙂
I also brought along leftover slices of my crowd favourite Guinness Gingerbread. Still a winner, why haven’t you tried making it yet?!!
Eton Mess Cake
175g unsalted butter
5 tbsp double cream , from a 300ml pot
1 tsp vanilla paste or extract
225g plain flour
100g ground almonds
1 tsp baking powder
200g golden caster sugar
5 large eggs , at room temperature
400g strawberries ,½ roughly chopped, ½ finely sliced
4 meringues nests (50g/2oz), very roughly broken up
a little icing sugar , to serve
1. Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside for later.
2. Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. 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.
3. 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.