Menu
Prep 20 mins
Cooking 25 mins
Serves 10
Inspired by the classic Eton mess, our Christmas Eton Mess Cake is perfect for the holiday season. This fluffy layered sponge cake is filled with a delicious cream, top with seasonal fruit for the perfect Aussie summer!
Preheat the oven to 180oC and grease and line two 15x7.5cm round cake tins.
In a large mixing bowl, cream together the butter, coconut oil, eggs and sugars until light and smooth with a handheld whisk.
Add the milk and whisk until incorporated.
Sift in the flours, and add the vanilla essence and salt and whisk until the mixture is smooth and no lumps remain.
Pour half the batter in each pan and spread it evenly with a spatula.
Bake for approximately 25 minutes or until golden and an inserted skewer comes out clean.
Allow the cake to cool for 10 minutes in the pan, then turn the cake out onto a wire rack to cool completely.
To make the icing, combine softened butter, icing sugar, milk and vanilla and beat until smooth.
When the cakes are completely cool, spread half of the icing over one of the cakes. Place the other cake on top and spread remaining icing on the top.
Top with mini meringues, mixed berries and mint leaves.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
Copyright © 2024 The Healthy Baker. All Right Reserved | Website by Whitehat Agency
