This Eton Mess inspired cake has three layers of vanilla sponge and is filled and topped with chantilly cream, crushed meringues and strawberries.
Vanilla cake
- 300g self raising flour
- 265g margarine
- 265g caster sugar
- 1.5 tsp baking powder
- 2 tsp vanilla extract
- 4 large eggs
Grease 3 sandwich tins (8 inch diameter) using butter and dust all over with flour. Preheat the oven to 160°C (fan oven).
Put all the ingredients in a bowl and mix together until smooth. Split the batter evenly between the 3 tins and level the tops. Bake in the oven for 18-22 minutes until risen and golden (check the cakes are fully cooked by inserting a skewer in to the centre, it should come out clean). Once baked, turn out on to wire racks and leave to cool.
Meringue
- 3 large egg whites
- 150g caster sugar
Once the cakes are done, lower the oven temperature to 100°C and line a couple of baking sheets with baking paper.
Whisk the egg whites until they form soft peaks. Keep the whisk going and slowly add the sugar a tablespoon at a time. Once all the sugar has been incorporated, whisk on high until the mixture is stiff and glossy. I then filled a piping bag with the mixture and piped out meringue “kisses” on to the baking paper. Most of the meringue is going to be crushed anyway, so if you prefer, just use a spoon to dollop meringue on to the tray.
Bake the meringue in the oven for about an hour. If the meringue pieces come away easily from the paper, they are done. Otherwise, leave in the oven for a little longer.
Chantilly Cream
- 550ml double cream
- 50g icing sugar (sifted)
- 1 vanilla pod or 1 tsp vanilla powder
Chantilly cream is a mixture of cream, icing sugar and vanilla whipped up until it holds its shape. I use a vanilla powder to flavour, but you can use the seeds from a vanilla pod or a teaspoon of vanilla extract. Place the cream, icing sugar and the vanilla in a bowl and whisk until the cream reaches soft peaks (be careful not to over whisk as it will become butter).
To assemble the cake, place the first cake on a board or cake stand (hold in place with a small amount of the cream. Take a third of the cream and spread over the top of the cake. Now take the meringues in a bowl and crush them up into irregular pieces (leave a few meringues in one piece to pop on top). Sprinkle a third of the meringue pieces on the cream and top with some chopped up strawberries. Repeat with the next 2 layers and top with the whole meringues and some more strawberries.
