Eton Mess Tray Bake Recipe

Eton mess traybake

  • cuts into 12 squares
  • Easy

A simple yet classic sponge cake topped with all the best bits of a traditional British dessert - perfect for a summery treat

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Ingredients

SPONGE

  • unsalted butter 250g, softened, plus extra for the tin
  • golden caster sugar 250g, plus extra for sprinkling
  • eggs 4 large
  • vanilla extract 1 tsp
  • self-raising flour 200g, sifted
  • ground almonds 100g
  • whole milk 100ml
  • double cream 6 tbsp
  • strawberries 100g, hulled and sliced
  • raspberries 100g

TOPPING

  • double cream 300ml
  • icing sugar 100g, sifted
  • strawberries 150g, halved
  • raspberries 100g
  • meringue nests 3-4, roughly broken up

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.

Discover more fun traybake recipes here...

Traybake Recipes

Nutritional Information

  • Kcals 649
  • Fat 45.9g
  • Saturates 25.4g
  • Carbs 49.7g
  • Sugars 36.9g
  • Fibre 2g
  • Protein 8.1g
  • Salt 0.3g
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