{"id":10186,"date":"2018-07-02T08:00:07","date_gmt":"2018-07-02T07:00:07","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=10186"},"modified":"2024-09-30T14:39:07","modified_gmt":"2024-09-30T13:39:07","slug":"eton-mess-cake-2","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2018\/07\/02\/eton-mess-cake-2\/","title":{"rendered":"Eton Mess Cake"},"content":{"rendered":"

A three layer Eton mess cake with a fresh strawberry sponge, fresh whipped cream, crushed meringue and more!<\/h2>\n

\"\"<\/p>\n

So today is the start of Wimbledon 2018, and I thought I would make a recipe to go along with it. I know the World Cup is also going on right now, but  love the combination of strawberries and cream. I’ve posted my Wimbledon strawberry cupcakes<\/a> before, so I thought a cake version would do nicely!<\/p>\n

I have my Eton mess traybake<\/a> on here, and its a classic. I love the traybake cake, but I thought a layer cake version would be much more showstopper like!<\/p>\n

\"\"<\/p>\n

Summer bakes<\/h3>\n

My no-bake Eton mess cheesecake<\/a> is one of my favourite summer cheesecake recipes, and this is definitely up there with one of my favourite summer cake recipes. I like how its similar to my lemon & blueberry cake,<\/a> because that style of cake is my favourite as you might have guessed! Three layers = the more per slice. ALL THE CAKE PLEASE.<\/p>\n

I know in reality this cake has absolutely nothing to do with Wimbledon or tennis, but strawberries and cream are a massive thing there… so is Eton mess in a way?! I’m making links here where I can because I need it.<\/p>\n

\"\"<\/p>\n

Cake<\/h3>\n

The recipe for the cake in this is basically just a basic sponge, but is why I love the recipe. It keeps things simple. A simple mixture of the butter, sugar, eggs and flour together to a thick cake mixture, topped with the strawberries before baking. I wouldn’t normally recommend keeping a basic sponge itself in the fridge because it dries it out, but with the fresh strawberries inside, it’s not nearly as dry.<\/p>\n

Because of the hot weather that we have been having  I did wonder whether doing this recipe was the best idea because of the weather just being able to melt anything it likes, but you can’t do an Eton mess cake without a fresh cream filling. Honestly, you just can’t.<\/p>\n

It isn’t the strongest of cakes, but you can expect that with a fresh strawberry sponge, and then a fresh cream filling, so I have warned you! Refrigerating it does firm it up somewhat, so its best to keep it in there till serving, or till its cool. You don’t want the cake to collapse, or the cream to go manky in the heat!<\/p>\n

\"\"<\/p>\n

Filling<\/h3>\n

I decided to use some homemade strawberry jam in the cake as this will also help keep the sponges moist, and because I had made so much recently from going strawberry picking, I needed to use some up. You can switch this to any other flavour jam you fancy, but I really was going with the strawberry theme. <\/p>\n

You can alternatively mix the double cream, meringue, and some fresh strawberries together and whack that in-between the sponges, but I wanted to do things a little differently. I decided to lightly whip the cream with the sugar and spread that over, and then top with the meringue in-between the sponges <\/p>\n

\"\"<\/p>\n

Decoration<\/h3>\n

The decoration is basically the same as the filling in the sense that it’s lightly whipped cream, and meringue, but on top I use some whole strawberries and some freeze dried strawberries for decoration. I didn’t use any strawberry with the cream in the middle of the layers as it’s also in the sponge, but the topping was slightly different.<\/p>\n

This cake is so light and fluffy and moist, and always a crowd pleaser – you can pipe the cream on top as well, and that does make it even more beautiful, but I found slathering it on just as nice. <\/p>\n

\"\"<\/p>\n

Tips & Tricks <\/h3>\n