Eaton mess cake

2016-06-18 17.19.31-2.jpg

This recipe is adapted from Ed Kimber’s recipe on http://www.bakewithstork.com/recipes/eton-mess-cake

I found with the amount of flour used, the batter is very stiff, so I reduced the amount of flour by a little. Also, to get a good red/pink colour on the white chocolate glaze, I needed a little bit of food colouring.

Ingredients

Cake:

  • 320g caster sugar
  • 320g self raising flour
  • 320g unsalted butter (room temperature, very soft)
  • 2 tsps vanilla extract
  • 6 large eggs

Meringue

  • 1 large egg white
  • 80g caster sugar

Filling and decoration

  • 200g unsalted butter
  • 300g icing sugar
  • 300ml double cream
  • 150g strawberries
  • 150g raspberries
  • 100g white chocolate
  • Drop of red food colouring (optional)

Instructions

  1. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  2. Place a piece of baking paper at the bottom of 3x 20cm round baking tins and grease the sides with butter
  3. Cream caster sugar and the very soft butter together until smooth
  4. Beat the eggs until foamy and add in a little at a time until all the eggs have been added
  5. Sift and add in the flour a
  6. Mix in the flour into the cake mix and continue mixing until smooth
  7. Add in the vanilla extract and mix again
  8. Divide the cake batter evenly into the 3 baking tins
  9. Bake for 25-30 minutes, or until the cake is golden and starts to pull away from the sides of tins slightly
  10. Remove from oven and let it cool down on a wired rack to room temperature
  11. Reduce the oven temperature to about 80-90°C
  12. Use an electric whisk to make the meringue, beat the egg white until soft peaks and add in the sugar 1 tbsp at a time until all the sugar is added
  13. Continue beating until the egg white forms stiff peaks
  14. Place baking paper onto a baking tray
  15. Use a piping bag and pipe the egg white into desired shapes
  16. Bake in the oven for about 60 minutes, or until the surface has dried up
  17. Whisk the double cream until it forms stiff peaks and store in the fridge until required
  18. Beat the unsalted butter with icing sugar until smooth and set aside until required
  19. Once the cake is cool, use a sharp knife to level the cakes and assemble the components
  20. Spread half of the double cream onto the first cake, cut the strawberries into halves/quarters (Size dependent) and place onto the cream
  21. Take some small meringues, break it up and place onto the cream
  22. Place second layer of cake on top and repeat step 21
  23. Place the final layer of cake on top
  24. Spread the butter cream around the sides and top of the cake
  25. Melt white chocolate in microwave (low power, white chocolate is easy to burn) or over a saucepan of simmering water in a heat proof bowl
  26. Blend 100g raspberries and sieve the content to obtain about 50-60ml raspberry juice
  27. Add the raspberry juice into the melted white chocolate and mix well
  28. Let the raspberry, white chocolate sauce cool down for about 15 minutes
  29. Pour onto the cake and let it dribble down the side of the cake
  30. Place the remaining meringue and chopped berries on top of the cake

 

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