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Boasting summer flavours and an eye-catching design, our Eton Mess Cake is inspired by the classic Eton mess dessert and combines a vanilla white spelt and almond sponge with a delicious roasted strawberry compote middle. Complete with creamy vanilla Swiss meringue frosting and topped with meringue swirls and fresh berries, this stunning cake is perfect for garden parties, summer gatherings, and special occasions.

 

More information

 

Eton mess is a traditional English dessert that combines strawberries, meringue, and whipped cream. When the ingredients are folded together it creates a slight messy look which is where its name comes from, in addition to the fact it’s thought to have originated from Eton College where it was traditionally served at the annual cricket match against Harrow School.

 

Our indulgent Eton Mess Cake comes in four sizes: 6”, 7”, 8”, and 9”, so you can choose the perfect size for your requirements. A 6” cake serves between six and eight guests, a 7” cake typically serves between eight and 10, an 8” cake can serve between 10 and 12 people, and a 9” cake is ideal for 16 to 20 people. Please select the size you require when ordering. You can find out more about serving sizes in our handy cake portion guide.

 

While our Eton Mess Cake contains gluten, dairy, eggs, and nuts, we can discuss any dietary requirements with you to see how we can assist. Unfortunately, we are unable to make a vegan version of this cake. However, you might like our gorgeous Berry Swirl Cake which also features vanilla and berry flavours (in a choice of strawberry, raspberry, and cherry) and can be vegan-friendly when requested.

 

When ordering our Eton Mess Cake, you can choose to add a ‘Happy Birthday’ cake topper which adds personalisation. All Eat & Mess cakes are baked in our bakery based in Deal, Kent, and you can choose to collect your cake from us or opt for local delivery. Please also provide the date you require your cake when ordering so we can schedule this accordingly.

Eton Mess Cake

£46.00Price
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