Eton Mess


May I start this post by saying that it is incredibly difficult to make Eton Mess look pretty. Making those look presentable was almost impossible, the narrow neck of the glasses did not help.

I haven’t posted on my blog in a very long time, I am aware of that (nearly 7 months Fabienne…) but I thought I’d revive myself with this ultra summery, super delicious dessert that is easy to make and fun to put together – that is if you don’t intend to spend an hour placing each element in a wine glass…


Let’s get real; Eton Mess probably happened because some chef living in Eton tried to make a pavlova and dropped it on the floor. Either way, it tastes gorgeous and it has become a traditional English dessert well loved by all. Especially in extraordinarily hot weather!

The meringue gives the dessert a light, uplifting element where the cream provides a heavy, indulgent factor. The fruit is the perfect balance between the two, giving extra flavour and freshness. What more could anyone possibly ask for??


An extra twist to make this bonkers tasty lies in the cream. Half of the strawberries are blended to a syrup with some icing sugar, and the other half are chopped up and folded in. It really brings life to the otherwise dull flavour of the double cream, providing even more fruity flavour to convince you that this is healthy 🙂

The egg whites are blended with sugar for absolute ages until thick and voluptuous. Once baked, it provides a crispy, chewy base for the Eton Mess. A delightful find amongst the heaps of fruit and waves of cream.


You’re gonna love this one!

My Recipe:

  • 4 eggs (whites only)
  • 200g white caster sugar
  • 500ml double cream
  • 2 tbsp icing sugar
  • 300g strawberries
  • 200g raspberries
  • 200g blueberries

Begin by preheating your oven to Gas Mark 3/162°C/325°F and lining (you’ll probably need 2) baking trays with grease-proof paper. Set those aside for later and clear some room for all the arm work you’re about to do…

Beat the egg whites until soft peaks form, then gradually add in the sugar, bit at a time making sure not to deflate any air bubbles. Beat these two together until you can no longer feel any grains of sugar when rubbing the mixture between your forefinger and your thumb. Transfer the meringue mixture onto your prepared baking trays.

Pop those in the oven for 30 minutes until they have turned a light golden colour. Turn off your oven and allow them to cook in the residual heat for a further hour.

In the mean time, lets get started on that strawberry cream! In a blender or food processor, blend 150g of the strawberries until they look all pulpy; chop up the remaining 150g into quatres. Stir in the icing sugar and set aside. Beat the double cream until soft peaks form (do your arms ache yet??) then fold in the strawberry/icing sugar mixture and the remaining 150g of strawberries.

Then we layer it up! Start with your meringue base, then the strawberry cream, then the array of other fruits. Create as many layers as you want, then just sit back with a glass of lemonade in the sun and enjoy 😉





Blackberry and Lemon Curd Swiss Roll


Ah, it’s been a long time since I’ve posted on my lovely little blog. No, I haven’t just forgotten about it for the passed 2 months, and I feel awful for not committing to not posting. I think part of the reason why it’s been so long is to do with the shame of coming back after such a long time. I’m sorry…


I also feel awful because I didn’t post any lovely little Christmas recipes over December, which I would have enjoyed because it’s my absolute favourite time of the year. But Christmas is over now, and even though it’s ridiculously depressing that it is, I believe that in life you always need something else to look forward to once something amazing has passed. And what is there to look forward to after winter??? SUMMER!

I’m already sick of he cold weather that bites at you and makes you wish you didn’t wear a skirt to school, and especially after winter, the cold seems rather pointless. So I thought I’d cheer myself up on this weekend by making something that would remind me of the sun to come. And what better way is there to do that than to throw berry’s and citrus fruit at a cake? ((There isn’t one))


This swiss roll is sure to knock your fluffy socks off and demand you to put on your beach sandals. Truthfully, I’ve never made a swiss roll before and I was nervous about the outcome (there’s this whole letting it cool wound up thing that I didn’t get but now totally do), but they’re surprisingly easy to make and are absolute delicious (who’d of thunk that a cake with no butter would taste so good? No one).


I found that the sweetness of the jam and the tangyly sour taste of the lemon curd complimented each other perfectly inside the gorgeously light sponge wrapped around it. You don’t even have to use blackberry jam, you can use any of your choice – raspberry would definitely be delish.


The cake consists of 4 incredibly straight forward ingredients: eggs, sugar, flour and vanilla. That’s it. How easy is that?

Okay, sure, the method might make your arm want to drop off but if you have an electric mixer then you’ll be fiiiiiine (if not then I’m incredibly sorry for doing this to you).


I’m having as much fun eating this cake as I did making it. I can’t wait for summer…

My recipe:

  • 4 free range eggs
  • 115g caster sugar
  • 1 tsp vanilla extract
  • 75g self raising flour

For the filling:

  • heaping tbsps blackberry jam
  • heaping tbsps lemon curd

Start by preheating your oven to gas mark 5/190°C/375°F and grease and line a long, level rectangular baking tray with grease-proof paper and set aside.

In a large bowl, combine the eggs, sugar and vanilla. Beat these together until the mixture becomes light, thick and fluffy (it should roughly double in size). Sift in your flour and fold with a metal spoon very gently. If you just stir it will knock out all of the air that you’ve worked so hard to put in there. Transfer this mixture to your prepared tray and bake in the centre of the oven for 20 minutes or until slightly firm to the touch.

Cut a piece of grease-proof paper roughly the size of the baking tray but bigger and dust it with cast sugar. When the cake is done, remove it from the tray and transfer it (face down) onto the sugar covered parchment then peel off the grease-proof the cake was baked in. Starting from one end, start to roll the cake with the grease-proof paper until you achieve a cylinder shape. Let this cool completely. Rolling the cake with the parchment will help it remember it’s “roll” shape when you come to fill and finish it.

Soften up your jam and your curd then roll out the cake that’s wrapped with the baking parchment. Spread out the jam to cover the cake then lay on the curd and spread out evenly on top of the jam (do this carefully so you don’t end up blending the two together). Starting from the end that you started rolling the parchment in, roll the cake over the filling, making sure not to push down too hard or wrap it too tightly or the filling will just ooze out.

Et voila! A beautiful rolly polly cake that just whispers summer is coming. Enjoy!!


Blueberry Lemon Drizzle Loaf


What’s better than blueberries? Nothing. What’s better than lemon drizzle cake? Nothing. Combine them? YES PLEASE THANK YOU.

Anyone that says they don’t like lemon cake is lying, and if they are being serious (wth) then they haven’t tasted this cake. I will convert you. I can promise you that m’friend. This cake is fluffy, sweet, tart, moist (thank you drizzle) and sticky (thank you glaze – oh yes, there is GLAZE too)

Yep, this is one exciting cake.


I do understand why some people don’t enjoy lemon flavoured desserts. The tart flavour of lemon isn’t to everyone’s taste and that’s totally cool, no-one is judging (I am).

But the blueberries in this cake are a blessing. The little sweet bursts throughout the cake take the edge off of the bite in the lemon and give you a mellow combination of both flavours.


And the cake isn’t even the half of it. Not only is there drizzle, but there is also glaze.

The drizzle is made from the juice of two lemons, the zest of one and some sugar. As soon as the cake comes out of the oven, the pre-made syrupy lemon juice gets poured all over the top of the cake, allowing it to seep into the sponge as it cools… Does it get better than that?

YES. Then there’s glaze. Confectioner’s sugar and more lemon juice. This gets drizzled into the centre of the cake when it’s cooled down, ooooozing over the sides creating a crunchy, sticky topping.



This cake is the perfect way to say “goodbye” to summer. Blueberries are going out of season, so the packets are getting smaller and smaller in the supermarkets (which is depressing) and so this is their final HOORAH! The bright, vibrant taste of this loaf will give you a cheery farewell to the sun in preparation for the fall. Damn, baking can get deep…

Although this cake is a slow cooker (it took 85 minutes in my oven) and is best left to stand overnight, it is well worth the wait, you won’t be disappointed.


And here’s the recipe:

  • 2 cups of plain (all-purpose) flour
  • 1/2 cup unsalted butter
  • 1 cup of golden caster sugar
  • 2 eggs
  • 3/4 cup milk
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 (heaping) cup blueberries (washed, obvs)
  • Zest of half a lemon

For the drizzle:

  • 2 lemons, the zest of 1, juice of both
  • 1/2 cup sugar

Begin by preheating your oven to gas mark 4/180°C/350°F, then grease and line a loaf pan with grease-proof paper. In a large bowl, cream together the butter and the sugar until light and fluffy. Add in the eggs one at a time, beating the batter with a whisk in between each addition.

In a separate bowl, sift together the flour, baking powder and the salt. Add half of the combined dry ingredients to the butter/egg batter with a 1/4 cup of the milk. Once just combined, add in the other half of the dry ingredients and the remaining 1/2 cup of the milk. This promotes a smooth batter (if you combines everything simultaneously, you could get lump… lumpy cake… yum)

In a small bowl, toss the blueberries in 2 tablespoons of plain (all-purpose) flour then add to the batter, folding in gently until just incorporated. Transfer the mixture to your prepared loaf pan and bake in the centre of the oven for 85 minutes, or until a toothpick inserted into the centre of the cake comes out clean. While that bakes away, make the drizzle!

In a medium sized bowl, zest 1 on the lemons, then add the juice of both lemons. Stir in the sugar until it has dissolved and the syrup is ever so slightly thicker. Cover your drizzle and leave it until the cake is ready.

Once the cake is out of the oven, immediately poke tiny holes into the top of the cake with a toothpick. Spoon your pre-made drizzle all over the sponge slowly, allowing it to seep into the cake with each spoon. Allow the cake to cool completely then transfer the loaf from the pan to a wire rack. Combine 1/2 cup confectioners sugar with the juice of 1 lemon until  it’s just runny. Once the cake has cooled, drizzle the glaze all over the top of the cake, allowing it to trickle down the sides of your loaf.

It’s best left to stand over-night, but you can just tuck in and enjoy immediately 😉


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