Main Course
Eton Mess Traybake
A playful twist on the classic Eton Mess, this easy traybake combines light sponge, whipped cream, crushed meringue, and seasonal berries. It’s fresh, indulgent, and perfect for summer gatherings or a weekend treat.
Ingredients
For the Sponge
- 200 g soft spreadable margarine/butter
- 200 g caster sugar
- 50 g ground almonds
- 4 medium free-range eggs
- 225 g self-raising flour (175g flour + 50g ground almonds)
- 4 tbsp Milk or cream room temperature
- 250 g small strawberries hulled and halved
- 2 tbsp caster sugar
For the Topping
- 250 ml Double Cream
- 50 g Icing Sugar
- 3-4 tbsp strawberry jam
- 3-4 tbsp lemon curd
- 4/6 meringues crumbled
- 250 g small strawberries hulled and thickly sliced
- small handful of fresh baby mint leaves
Method
- Preheat the oven to 180°C/170°C fan/gas 5.
- Beat butter and sugar for 5 minutes until light and creamy.
- Beat in eggs one at a time flour.
- Fold in Odlums self-raising flour and milk/cream. Do not overmix at this stage.
- Spoon mixture into prepared tin and level. Thinly slice fresh strawberries and lay these on top.
- Sprinkle with caster sugar.
- Bake until firm and springy on top and a cake skewer comes out clean.
- While the cake bakes, whip the cream and icing sugar together to soft peaks.
- Cool in tin for 30 minutes, or until completely cool.
- Peel off the greaseproof paper and then transfer to a serving plate.
Decorate
- Spread the jam over the cooled cake.
- Spread cream thickly over the sponge.
- Dollop on the lemon curd and swirl it through the cream.
- Top with crumbled meringues, sliced strawberries, and mint
- Pipe on some extra swirls of cream.
- Enjoy every summery bite.
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