Eton Mess Cake

Method

1. Melt white chocolate

   Melt 100g white chocolate in a bain-marie.

2. Coat strawberries in chocolate

   Dunk the strawberries into melted white chocolate.

3. Refrigerate strawberries

   Refrigerate for 1-2 hours or until set.

4. Preheat ovens, make sponge mix

   For the sponge, preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the bases of 2 x 20cm sandwich tins with baking paper. In a large bowl, whisk the butter and sugar together for 5 minutes until pale and fluffy. Gradually add the eggs, whisking well between each addition. In a separate bowl, mix the flour and baking powder together, then sift over the wet mixture and fold through.

5. Bake

   Divide the mixture evenly between the 2 tins. Place in the oven for 20-25 minutes, until golden and a skewer inserted into the centre comes away clean.

6. Cool cakes

   Remove from oven and leave in tins to cool for 10 minutes before turning out onto a cooling rack where left to cool completely.

7. Make buttercream

   Whilst the sponge is cooling, make the butter icing. Whisk together ingredients for 2-3 minutes until light and smooth.

8. Ice cakes

   Once the sponge is completely cool, spread the butter icing in-between the layers of sponge, covering the side and top.

9. Top cake with strawberries, popcorn, and meringue

   Place white chocolate strawberries and popcorn on top and dust with a sprinkle of meringue.

10. Drizzle on caramel sauce

    Optional: Drizzle over Joe & Seph’s Strawberry & Marc De Champagne Caramel Sauce.