With the hot weather we’ve had these past few weeks its made me want to bake something ‘summer-y’. I wanted something fruit-y so thought of this eton mess traybake – a take on the classic summer dessert.
A vanilla sponge with strawberries baked in topped with a creamy buttercream, sliced strawberries and meringues. It’s the perfect afternoon treat on a sunny day. The strawberries make the sponge incredibly moist and the meringues on top create an added crunch.
Eton Mess Traybake
Oven – 160c
Makes 15-20 pieces
- 290g self-raising flour
- ¼ tsp salt
- 250g butter
- 210g caster sugar
- 3 large eggs
- Vanilla extract
- 200ml milk
- 50ml double cream
- 300g strawberries – chopped into slices
- 2 tbsp granulated sugar
- 1 quantity buttercream or 250ml double cream
- Meringue nests or homemade meringues
- 200g strawberries – chopped into slices
- 200g butter
- 400g icing sugar
- 3 tbsp double cream
- Beat butter and sugar together for a good 5 mins until light and creamy.
- Add the eggs one of the time adding a spoonful of the flour with each addition to keep it from splitting.
- Beat in half the flour until combined scraping down the bowl as you go. Then beat in half the milk. Repeat this until they’re both fully mixed in adding the vanilla and cream with the milk.
- Pour into a prepared greaseproof paper lined traybake tin and spread out evenly.
- Spread the strawberries out evenly on top of the batter then sprinkle the granulated sugar over the top.
- Bake for 40-50 mins until a skewer comes out clean. Then leave to cool.
- Make the buttercream as directed below or beat the double cream until soft peaks. Spread your topping on top of the cake and smooth until even then chill.
- Place the strawberries on top then place the meringues in all the gaps.
This cake is best eaten on the day but can be stored in the fridge for 2 days.