Eton Mess Traybake

Eton Mess Traybake



Shopping List:

175 gr butter, to be melted
5 tablespoons double cream
1 teaspoon vanilla extract

225 gr plain flour
100 gr ground almonds
1 teaspoon baking powder
1/4 teaspoon of salt

200 gr golden caster sugar
5 large eggs, free rang

400 gr strawberries, half  finely sliced half chopped roughly
4 meringue nests which is about 50 gr. Gently roughly broken up.
Icing sugar to sprinkle (optional)


Grease or spray and line your traybake tin or a roasting tin. Preheat your oven to 160C.
Get a saucepan and melt the butter, take it off the heat and stir in the cream and the vanilla.

Seperately, in one of your other bowls,  mix the flour, almonds, baking powder and 1/4 teaspoon of fine salt and set aside.

Put the caster sugar and the eggs into one of your large bowls and whisk with your electric handmixer until it is very thick and nicely foamy. This will take about 5 minutes.
Pour in the butter mix, whisk for a moment and add the flour mix and whisk for a moment more until even. Stir in the chopped strawberries and pour the mixture into your prepared traybake tin or roasting tin. Level the top evenly.

Scatter the sliced strawberries and the meringue  over the cake and bake it in your preheated oven for about 40-45 minutes or until golden and your cake skewer comes out clean. Let it all cool in the tin for about 20 minutes and then transfer it to your wire rack, do this by turning it upside down, first on one then on the other of your wire racks. Don't forget to take the paper off!

Before you serve the cake dust it with a little icing suagar and you can also serve whipped double cream with it.

                                                                   "Enjoy"