clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eton Mess Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 38
  • Total Time: 90



For the meringue

  • 2 egg whites (keep the egg yolks for the cake)
  • 1/4 tsp. lemon juice
  • 1/2 cup (100g) sugar
  • 1/2 tsp. vanilla extract

For the cake

  • 1 1/4 cup (165g) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 5 large eggs
  • 2 egg yolks
  • 1 cup (200g) sugar
  • 1 tsp. vanilla extract
  • 2 tsp. lemon juice
  • 3/4 cup (180ml) vegetable oil

For the topping

  • 1 3/3 cup (420g) heavy cream
  • 2 tbsp. confectioner’s sugar
  • 1/2 tsp. vanilla extract
  • strawberries, blueberries, raspberries, blackberries etc.


  1. Preheat the oven to 215°F (100°C). Line two baking sheets with baking parchment and set aside. Add the egg whites (keep the egg yolks for later) to a large bowl and mix on medium high speed until they start to foam up. Slowly add the sugar and beat on high speed until stiff peaks form. Add the lemon juice and mix in well. Add the vanilla extract and mix for another minute. Fill into a piping bag and pipe big and small dots on the baking sheets. Bake the meringue for 50-90 minutes. The meringue are done when they are dry on the outside and come off easily from the baking parchment. Let cool down. You can do that in advance and store the meringue in an airtight container until needed.
  2. Preheat the oven to 350°F (180°C). Grease and flour two 8 inch (20cm) cake tins and set aside. In a small bowl mix flour with baking powder, baking soda and salt. Set aside.
  3. Add the eggs, egg yolks, sugar and vanilla extract to a large bowl. Mix on high speed until light and very fluffy – takes about 5-6 minutes – you want a lot of volume. Sift the flour mixture on top of the batter and carefully fold in – works best if you do this in several steps, so you don’t have too much flour to fold in at a time. Mix the vegetable oil and lemon juice and add to the batter and mix in. The liquid has to be mixed in well, but you you want as much volume as possible, so be gentle. Divide the batter between the two cake tins and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Take out of the oven and let cool down a bit in the tins, then run a sharp knife around the cake, inside the tin to loosen it from the sides. Let cool a bit longer, then remove from the tins and let cool down completely on a wire rack.
  4. Add the heavy cream, confectioner’s sugar and vanilla extract to a tall bowl and beat on high speed until stiff peaks form.
  5. Cut the cakes into two layers each, place one layer on a cake stand, spread about 1/4 of the whipped cream onto that layer, add some berries on top and sprinkle with crushed meringue. Add a second cake layer and repeat with whipped cream, berries, meringue and cake again. Decorate the top also with berries and meringue, but this time don’t crush them – it can still look a bit messy though. Keep cool until serving.


  • Enjoy baking! Times are only for the cake – not the meringue – that is extra.


  • Serving Size: 10