Eton Mess Cake

Layers of light, fluffy sponge cake, sweetened whipped cream, crispy meringues, and fresh raspberries, blueberries, blackberries, and strawberries – this is a take on the classic British Eton Mess and Victoria Sponge Cake turned into one delightful treat.

Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.

One of my favorite pastimes is to read and collect cookbooks.  Even though I spend a majority of my time doing something food-related, I can’t help but scour over the delicious recipes, witty headnotes, and swoon-worthy images that make up the collection of cookbooks that line my shelves, are stacked on my bedside table, and fill any available storage space our little apartment can spare. 

I’d love to find more inspiration for my own recipes out in the real world, and I dread not having traveled more often when I had the freedom to do so.  Fortunately, I live in a blossoming international city that is overflowing with different cultures and fabulous food.  But for those times that I can’t get out to a restaurant of even a corner café for weeks, at least there are the dog-eared and bookmarked pages of my cookbooks for me to get lost in and inspired from. 

Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.

I have this huge thing for meringues.  Petite, piped stars and kisses in an array of colors to giant, cloud-like puffs nearly the size of my head – I love them all.  Sinking my teeth into the crispy exterior and letting the chewy middles melt in my mouth is almost as gratifying as that initial “crunch” when digging into crème bruleé.   Two of the most satisfying food pleasures, if you ask me.

Meringues are great on their own, but I love incorporating them into other desserts.  But beyond pavlova, I get a little stumped.  Thankfully the Meringue Girls wrote a whole book on desserts all involving meringue in some way, shape, or another.  Baked or used as a topping, these gals have come with more ways to enjoy meringue throughout the seasons than I ever dreamed possible.  Alex and Stacey have quite literally transformed a classic into dozens of new confections.  Based out of London, I love reading about their Willy Wonka desserts with a British influence and reminiscing about the my travels “across the pond.”  That being said, I especially love their twist on a British favorite: Eton Mess. 

A combination of crisp meringues, sweetened cream, and fresh berries, Eton Mess is a perfect balance of flavors and textures.  It was created with simplicity, versatility, and ease in mind – assuming you keep meringue cookies on hand (do Brits do that?).  Simply whip up some cream, throw in some seasonal fruit, crush up your baked meringue and VIOLA! 

Now of course, this doesn’t look like a traditional Eton Mess that is usually served in a dish, not slice-form.  In fact, it’s pretty far from traditional...  Going along with the British theme, I’ve been enamored with the simplicity of a Victoria Sponge Cake for some time.  Classic sponge, sweetened cream, and fruit jam – it was named after Queen Victoria who enjoyed a slice with her afternoon tea.  Now who wouldn’t want to adapt that tradition into their day to day?  Coincidently (or perhaps not a coincidence at all), Lily Vanilli’s Sweet Tooth and April Carter’s Decorated have some of the finest examples of Victoria Sponge Cakes in their books (both London-based authors/bakers) that I swoon over on a regular basis. 

Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringue, and fresh berries.
Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.
Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.
Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.
Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.

For this cake, I took both the Eton Mess and the Victoria Sponge Cake and smushed them together!  I swapped the fruit jam for fresh berries and stuffed the crispy, baked meringue bits between the layers of sponge and cream.  Once assembled all together, the crispy meringue bits nearly melt into the cream - each bite a perfect harmony of texture and sweetness. 

Eton Mess Cake with layers of sponge cake, sweetened whipped cream, crispy meringues, and fresh berries.

For the full recipe, head over to The Cake Blog!

Citrus Cake with Cream Cheese and Toasted Coconut

Citrus and olive oil go hand-in-hand in this bright, delightful cake.  Vibrant lime zest and a sprinkle of toasted coconut add instant flavor and texture to each bite.

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

We all know how much I love a good layer cake.  Hey, I even wrote a whole book about them!  But sometimes even I can admit that they can be a bit fussy.  For the days when you still want velvety cake but without the hassle, make a bundt cake!

Okay, maybe “hassle” is not the right word choice (especially for someone trying to sell a book about layer cakes – there are several hassle-free recipes including those with just fresh season fruit and sweetened whipped cream), but I think you all know what I mean.  For those of you who don’t make layer cakes with the same frequency as I do, baking a cake, preparing a filling, and making a frosting (plus assembly) might be a bit much when you are just looking to satisfy a Tuesday afternoon cake craving.

A bundt or pound cake however, now that’s something suitable for afternoon snacking and even breakfast.  Who doesn’t love breakfast cake?

Citrus Bundt Cake with cream cheese glaze and toasted coconut.
Citrus Bundt Cake with cream cheese glaze and toasted coconut.
Citrus Bundt Cake with cream cheese glaze and toasted coconut.

This Citrus Cake is my go-to for a more carefree, everyday sweet.  The kind of treat that you bake on Sunday or a casual afternoon and it stays moist all week.  The kind of treat that sits under a cake-keeper on the counter, just waiting for drive-by slices, afternoon tea pairings, or whenever a sweet-tooth needs satisfying.  

Not only does a cake like this eliminate the need to filling and frosting (with the exception of this glaze that takes literally 60-seconds to prepare), the mixing process is also fuss-free!  No mixer needed.  No creaming-of-the-butter necessary.

Instead of the fussy creaming process necessary to make a butter cake, this cake comes together rather quickly.  Using Mazola’s Rightblend Oil, the cake mixes together super easy, while staying moist and flavourful.  The blend of canola and extra virgin olive oil adds an extra depth of flavour the to the cake.  I prefer this blend because the subtle olive oil taste is light and fresh, but does not take away from the bright citrus notes in the cake.   Regular canola or vegetable oil would work too!  

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

I know I’ve been boasting about “simple” and “fuss-free” over here, but I promise you that this glaze still falls into those categories.  Instead of a heavy buttercream, this cream cheese glaze mixes together in seconds and is the perfect pair for the Citrus Cake.  Top is all off with toasted coconut, fresh citrus zest, or whatever you’d like!

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

Citrus Cake
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole milk
3/4 cup Mazola Right Blend Oil or Canola Oil
4 tablespoons unsalted butter, melted and cooled
3 large eggs
1/2 cup fresh citrus juice
1 tablespoon citrus zest

  1. Preheat oven to 350 degrees.  Generously grease and flour a 10-cup bundt pan and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl and set aside.
  3. In a separate large bowl, stir together the milk, oil, and melted butter.  Whisk in the eggs.
  4. Stir in the citrus juice and zest until combined.
  5. In two to three additions, add in the dry ingredients to the wet.  Stir to combine.
  6. Pour the batter into the prepared bundt pan and bake for 50 minutes, or until a wooden skewer inserted into the cake comes out clean.
  7. Let cool on a wire rack until the pan is cool enough to handle (about 20 minutes).
  8. Place a cutting board or large platter on top of the pan and carefully invert the cake right-side up.
  9. Continue to cool before serving.

Cream Cheese Glaze
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1 1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons coconut milk or whole milk

  1. In a mixing bowl, stir together the cream cheese and butter with a wooden spoon until well combined.
  2. Gradually stir in the confectioner’s sugar until incorporated.
  3. Add in the vanilla and milk.  Stir until smooth.  Glaze should be rather thick but still fluid.  Add more milk as needed.

Top with toasted coconut, if desired!

Disclaimer: This post was sponsored by ACH Foods.  Thank you for supporting the brands that make Style Sweet CA possible!