Inspired by the classic British dessert Eton mess, this elegant layered sponge cake is filled with all our favourite summer ingredients including our limited edition Eton Mess Popcorn. The perfect combination of light sponge and fruity zingy, it's a true summer showstopper and ideal for afternoon tea!
1 hour 40 minutes
180g unsalted soft butter
180g caster sugar
3 medium eggs
180g self-raising flour
1 tsp baking powder
600g icing sugar
300g unsalted butter
1tsp vanilla extract
A few drops of red food colouring
Joe & Seph’s Eton Mess Popcorn
Joe & Seph’s Strawberry & Marc De Champagne Caramel Sauce (optional)
1 punnet of fresh strawberries
100g white chocolate
Melt white chocolate
Melt 100g white chocolate in a bain-marie.
Coat strawberries in chocolate
Dunk the strawberries into melted white chocolate.
Refrigerate for 1-2 hours or until set.
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.
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.
Remove from oven and leave in tins to cool for 10 minutes before turning out onto a cooling rack where left to cool completely.
Whilst the sponge is cooling, make the butter icing. Whisk together ingredients for 2-3 minutes until light and smooth.
Once the sponge is completely cool, spread the butter icing in-between the layers of sponge, covering the side and top.
Top cake with strawberries, popcorn, and meringue
Place white chocolate strawberries and popcorn on top and dust with a sprinkle of meringue.
Drizzle on caramel sauce
Optional: Drizzle over Joe & Seph’s Strawberry & Marc De Champagne Caramel Sauce.