Eton Mess Sponge Cake
  • 350g caster sugar
  • 350g soft margarine
  • 2 eggs
  • 275ml milk
  • 450g self-raising flour
  • 300ml thickened cream
  • Some Vanilla extract
  • 4 tablespoons strawberry jam
  1. Preheat the oven to 180°C. Line a baking tin, (any shape is fine, we have used 2 rectangle tins), and set aside.
  2. Place the sugar and margarine in a medium size mixing bowl and cream with an electric mixer until light and fluffy.
  3. Slowly add the eggs one at a time and whisk for about 2 minutes.
  4. Now add the milk and flour then carefully mix slowly for 1 minute and then increase speed until all combined. Whisk for 3 minutes more.
  5. Next pour the batter into the prepared tin.
  6. Place in the oven and bake until a skewer inserted near the centre comes out clean, about 30 minutes.
  7. Carefully remove the cake from the tin and allow to cool fully before assembling.
  8. To assemble the cake:
  9. In a medium bowl whisk the cream and a few drops of vanilla extract until the cream is firm and makes soft peaks, about 3-4 minutes. Set aside.
  10. With a large bread knife, trim the top of the cake to make it level.
  11. Next cut the cake in half, length ways.
  12. Place the top layer of the cake top side down, this is now the bottom of the cake.
  13. Smear the strawberry jam on top of the bottom layer of cake.
  14. Then place half of the whipped cream on top of the jam.
  15. Place the remaining layer of the cake on top, making sure to have the smooth bottom side of the cake as the new top.
  16. Decorate the top of the cake with your favourite fresh fruit and some cream.
  17. We have topped ours with our delicious Eton Mess Recipe.
Recipe by Australian Flavours at