Eton Mess Victoria Sponge Cake
A beautiful twist on a British classic, this Eton Mess Victoria Sponge combines soft, fluffy vanilla sponge with bursts of strawberry, light whipped cream, sweet jam, and crunchy meringue. It’s the perfect centrepiece cake for summer gatherings, afternoon tea, or special occasions.
For the sponge:
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 medium eggs
- 200 g self-raising flour
- 1 tsp Madagascan Vanilla Extract
- 1 cup Freeze Dried Strawberry Pieces
For the filling:
- 300 ml double cream
- 2–3 tbsp icing sugar
- 1 tsp Strawberry Flavour
- 2 tbsp Freeze Dried Strawberry Pieces
- 3–4 meringue nests crushed
- 4 tbsp strawberry jam
Make the sponge
Cream together the butter and sugar until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Fold in the self-raising flour, then gently fold in the freeze-dried strawberry pieces.
Bake
Divide the mixture evenly between the two tins and level the tops.
Bake for 20–25 minutes, or until golden and springy to the touch.
Allow to cool completely.
Prepare the filling
Whip the double cream, icing sugar, and strawberry flavour until stiff peaks form.
Gently fold in the freeze-dried strawberry pieces.
Assemble the cake
Level the tops of the cooled cakes if needed.
On one sponge, pipe or spread the cream mixture, then sprinkle over crushed meringue.
On the second sponge, spread an even layer of strawberry jam.
Carefully sandwich the two halves together.