Step 1: Preheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 3 x 7” round cake tins. Cream together the butter and sugar until light and fluffy.
Step 2: Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.
Step 3: Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.
Step 4: Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely.
Step 5: Whip the cream with the Vanilla Paste to form soft peaks. Crush up the meringue kisses leaving 6 aside to top the cake. Stir the crushed meringue into the cream. Place the meringue cream in a piping bag, cut a 1cm hole in the end of the piping bag – if you do not have a piping bag you can spread the can using a palette knife.
Step 6: Using a serrated knife cut the domed top of 2 of the sponge cake layers and place one on your serving plate/board. Pipe blobs of cream over the sponge layer and top with some fresh berries and a drizzle of coulis. Repeat for the next sponge layer.
Step 7: Once all the cake is filled spread the remaining cream over the top of the cake, finish with some fresh berries and meringue kisses and a drizzle of the coulis.
Step 8: You can now serve and enjoy your eton mess cake or store in the fridge and consume within 2 days.
Add the coulis just before serving as it will bleed into the cream.
You can make the sponge ahead a make stack and fill just before serving.
To make your own meringue kisses check out our meringue kiss cake recipe!
|Per Serving||Per 100 g / ml|
|Fat||21.14 g||20.93 g|
|Carbohydrate||33.69 g||33.35 g|
|Protein||4.14 g||4.10 g|
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