Eton Mess Traybake

Tue, 1 July 2025

Ingredients

For the Sponge

• 200g soft spreadable margarine/butter

• 200g caster sugar

• 50g ground almonds

• 4 medium free-range eggs

• 225g  self-raising flour (175g flour + 50g ground almonds)

• 4 tbsp milk or cream, room temperature

• 250g small strawberries, hulled and halved

• 2 tbsp caster sugar

 

For the Topping

• 250ml double cream

•    50g icing sugar

•    3-4 tbsp strawberry jam

•    3-4 tbsp lemon curd

• 4/6 meringues, crumbled

• 250g small strawberries, hulled and thickly sliced

•    Small handful 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 self raising flour and milk/cream. Do not over mix 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 skewers comes out clean.

•    While the cake bakes, whip the cream and icing sugar together to soft peaks.