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Eton mess cake recipe

Eton mess cake recipe

124 ratings

Inspired by a classic Eton mess, this elegant layered eton mess cake is filled with all our favourite ingredients, from macerated strawberries and raspberries to whipped cream and crunchy meringue. The addition of a zesty lime syrup and fragrant mint cuts through the richness of the sponge cake, securing it as a summer showstopper. See method

  • Serves 14
  • 45 mins to prepare and 30 mins to cook, plus cooling
  • 553 calories / serving
  • Vegetarian


For the sponge

  • 280g unsalted soft butter
  • 280g (9 3/4oz) golden caster sugar
  • 5 medium eggs
  • 1 orange, zested and juiced
  • 280g (9 3/4oz) self-raising flour
  • 1 tsp baking powder
  • 1 tbsp milk

For the syrup

  • 3 limes, 1 zested and 3 juiced
  • 1 orange, juiced
  • 85g (3oz) caster sugar

For the filling

  • 500g (17 1/2oz) strawberries, hulled and quartered
  • 2 tsp chopped fresh mint, plus some torn leaves for decoration
  • ½ lime, juiced
  • 5 tbsp icing sugar
  • 500ml (17 1/2fl oz) whipping cream
  • 300g (10 1/2oz) raspberries
  • 1 x tub 16 plain mini meringues, 6 kept whole and the rest broken into pieces
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    20g 98%
  • Sugars

    42g 47%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 59.8g Protein 6.1g Fibre 2.8g


  1. For the sponge, preheat the oven to gas 4,180°C, fan 160°C. Grease and line the bases of 3 x 20cm sandwich tins with baking paper. In a large bowl, whisk the butter and sugar together for 5 minutes until pale and fluffy. Gradually add the eggs, whisking well between each addition, then add the orange zest. In a separate bowl, mix the flour and baking powder together, then sift over the wet mixture and fold through. Finally, fold through 2 tbsp orange juice and the milk.
  2. Divide the mixture evenly between the 3 tins, leveling the tops. Place in the oven for 20-25 minutes, until golden and springy, and a skewer inserted into the centres comes away clean.
  3. Meanwhile make the syrup. In a small pan, gently heat 3 tbsp lime juice, the zest of 1 lime, 3 tbsp orange juice and the sugar, until the sugar has dissolved. Bubble for 5 minutes. Prick the tops of the cakes all over with a skewer and brush over the warm syrup, then leave to cool.
  4. Macerate the strawberries by placing them in a bowl with the chopped mint, lime juice and 2 tbsp icing sugar. Stir, then set aside for 15-30 minutes. Drain the juice and reserve for drizzling.
  5. For the filling, whip the cream with the remaining 3 tbsp icing sugar to soft peaks. Spoon about a third of the mixture into another bowl and set aside (for the topping). Fold three-quarters of the macerated strawberries, most of the raspberries and the broken meringues through the whipped cream.
  6. Place one sponge on your serving plate and spoon half the filling over the top. Sandwich with a second sponge, then repeat with the remaining filling and sponge. Decorate the top with the reserved whipped cream, the remaining strawberries and raspberries, the whole meringues and the torn mint leaves. Drizzle with the reserved strawberry juice and serve.

See more Summer showstopper recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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