Eton Mess Cake

Happy Jubilee weekend everyone!
I do hope you are enjoying all the bunting action that’s happening if you are in the UK. I adore bunting! I put some flowery flags up for Easter and I just can’t bear to take them down, they are so unfailingly cheery.

Here in Oz I have been celebrating with some fellow Brits over a few drinks and lots of lovely nosh. LK had done a splendid job as usual, decking her apartment with balloons, flags and her prized collection of Royal matrimonial memorabilia.

We last all got together on such an occasion for the Royal wedding. To get us in the mood we all sported plastic fantastic tiaras somewhat ironically at first and then we realized how every outfit was truly dull without it in the subsequent days following. Mr love would come home to find me doing the ironing in my trackies with the tiara still perched upon my head. I would mumble something about “wanting to feel a bit special” as he looked at me with pitying eyes.
For the Jubilee celebrations we upgraded to golden, but still plastic tiara’s and I just happen to be wearing mine as I type.

Naturally I had offered to bake something as my contribution to the party eats but what to make? I wanted to create some sort of cake version of a very British pudding, in the same vein as my Manchester Cake. Then I saw a humerous tweet showing a picture of David Cameron and George Osbourne with the tagline ‘Eton Mess’ and the deal was done.

This lovely cake of buttery vanilla sponge, layered with crisp meringue, cream and headily scented strawberries is a real winner and perfect for feeding a crowd…..or three homesick girls down under.

Eton Mess Cake ( Adapted from Lemon Meringue Cake by Xanthe Milton )


200g butter, softened
200g caster sugar
3 large eggs
1 teaspoon vanilla extract
250g self raising flour
6 tablespoon milk

2 large egg whites
100g caster sugar

1 large punnet of strawberries
1 teaspoon vanilla extract
300ml double cream

Icing sugar to dust

Preheat oven to 160C/140C fan forced. Butter and line the bottoms and sides of 2 x 20cm sandwich tins.


Beat the softened butter until its fluffy and light in colour. Gradually beat in the caster sugar. Add the eggs one at a time beating thoroughly after each one and pour in the extract along with the last egg. Fold in the sifted flour and then gently stir in the milk until it’s all just amalgamated.
Spoon into your lined tins.
In a super clean bowl whisk egg whites until stiff. Very gradually add the caster sugar and keep whisking until the meringue is stiff and creates ‘peaks’.
Dollop this glossy mixture onto the sponge batter and spread out leaving a 2 cm gap between the edge of the meringue and the side of the tin.

Place both cakes in the preheated oven for 35-40 mins. The meringue will be crisp and golden and a finer skewer should come away with only a few crumbs when inserted into the centre of the cake. Leave to cool.

Hull and slice the strawberries, put them in a small bowl along with the vanilla extract and stir to coat the berries.

Whip the cream till its nice and flollopy ( it’s a technical term ) you want it lusciously thick but not too stiff.

Uncloak your golden sponges carefully. Place the first cake meringue facing uppermost on your plate. Spread with cream and arrange the sliced and vanilla scented strawberries on top.

Place second cake, again meringue uppermost onto your cream and it’s crown of berries. Dust with icing sugar to serve.

Do eat this cake the day it’s made to enjoy the crisp texture of the meringue.

Have a jubilant holiday weekend!
Lemony x


  1. A masterpiece Miss Love!!

  2. OMG, this reminds me of home made strawberry meringue ice cream I had at a wonderful pub in Honiton, Devon.

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