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Jane’s Patisserie’s Eton Mess Cake

Inspired by the classic dessert Eton Mess, this soft and moist cake is studded with strawberries and topped with freshly whipped cream and meringue.

From the book


During the summer months I still crave cake, but I usually want something light and easy to make and this is the perfect celebration bake. Eton Mess in cake form is something that’s hard to dislike! The sponges are studded with strawberries to bring some moisture to the cake and it has a wonderful airy texture. Add freshly whipped cream, crushed meringues and some jam and you have the ultimate dessert. If you want to mix it up a little, use a different flavour jam, or even a different berry in the cake.

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300g unsalted butter, at room temperature
300g caster sugar
300g self-raising flour
6 medium eggs
300g fresh strawberries, chopped
For the decoration:
450ml double cream
75g icing sugar
2-4 tbsp strawberry jam
6 meringue nests
12 fresh strawberries
10g freeze-dried strawberries

Essential kit

You will need: 3 x 20cm springform cake tins.

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Prep time: 30 minutes. Bake time: 25–30 minutes. Cooling time: 2 hours. Decorating time: 1 hour.

Preheat the oven to 180ºC/160ºC fan and line three 20cm springform cake tins with parchment paper.

Add the butter, sugar, flour and eggs to a large bowl and beat until the mixture is smooth. Divide the mixture evenly between the three tins. Lay the strawberries on the tops of the cakes.

Put the cakes into the oven and bake for 25–30 minutes. The strawberries create more moisture in the cake batter, so it can sometimes take a little longer to bake. Keep an eye on the sponges – a cocktail stick or skewer inserted into the middle of the cakes should come out clean when the cakes are ready.

Leave to cool in the tins for about 30 minutes, then turn out onto a wire rack to cool fully.


In a large bowl, whip the double cream with the icing sugar to form soft peaks.

Spread a tablespoon or two of jam onto the first cooled sponge, and crush over some meringue. Spoon over one-third of the whipped cream and spread as evenly as possible. Add the second sponge layer and repeat. Finally, add the third sponge layer and slather on the remaining cream. Add the fresh strawberries, crumble over the remaining crushed meringue, and finish with a sprinkling of freeze-dried strawberries.

Lasts 2-3+ days in the fridge.

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From the book: Jane’s Patisserie: Celebrate! Bake every day special

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