Eton mess traybake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Cuts into 12 squares
Skip to ingredients
SPONGE
- 250g unsalted buttersoftened, plus extra for the tin
- 250g golden caster sugarplus extra for sprinkling
- 4 large eggs
- 1 tsp vanilla extract
- 200g self-raising floursifted
- 100g ground almonds
- 100ml whole milk
- 6 tbsp double cream
- 100g strawberrieshulled and sliced
- 100g raspberries
TOPPING
- 300ml double cream
- 100g icing sugarsifted
- 150g strawberrieshalved
- 100g raspberries
- 3-4 meringue nestsroughly broken up
Nutrition: per serving
- kcal649
- fat45.9g
- saturates25.4g
- carbs49.7g
- sugars36.9g
- fibre2g
- protein8.1g
- salt0.3g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Butter and line a 20cm x 30cm cake tin with baking paper (leave some overhanging to help lift the cake out once done).
step 2
To make the sponge, beat together the butter and sugar until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined, then add in the vanilla and briefly beat again.
step 3
Mix in the flour followed by the ground almonds and gently stir in the milk and the double cream followed by the strawberries and raspberries.
step 4
Pour the batter into the prepared tin, spread out evenly and sprinkle with a little extra sugar. Bake for 30-35 minutes or until a skewer poked into the middle comes out clean. Once cooked, remove from the oven to cool in the tin for 10 minutes, then lift from the tin onto a wire rack to cool completely.
step 5
To make the topping, whip the double cream with the icing sugar until soft peaks form. Roughly spread the cream over the cooled cake and scatter with the strawberries, raspberries and broken meringue pieces.
