Serves 12–16
Layers of brown butter vanilla sponge filled with white chocolate mascarpone cream and fresh raspberries, finished with silky Italian meringue and lightly scorched to perfection. A luxurious celebration cake inspired by the classic British Eton Mess – only rather posher.
For the Brown Butter Vanilla Cake
Ingredients
- 250g unsalted butter, browned and cooled until semi-firm
- 220g golden caster sugar
- 220g beaten egg (approximately 4 large eggs), room temperature
- 1 tbsp vanilla bean paste
- 220g self-raising flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 120ml whole milk, room temperature – blended together with…
- 2 tbsp (70g) soured cream, crème fraîche or Greek yoghurt
Method
Preheat the oven to 170°C fan / 190°C conventional. Line the base and sides of two 20cm (8-inch) round sandwich tins with baking parchment.
Using a stand mixer fitted with the paddle attachment, cream together the browned butter and sugar until pale, light and fluffy.
Gradually add the beaten eggs, followed by the vanilla bean paste, mixing well after each addition until fully incorporated.
In a separate bowl, sift together the flour, baking powder and salt.
Fold the dry ingredients into the creamed mixture in three additions, alternating with the milk mixture. Mix only until smooth and evenly combined.
Divide the batter equally between the prepared tins and level the surface.
Bake for approximately 25-30 minutes, or until golden brown, springy to the touch and a skewer inserted into the centre comes out clean.
Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
When cold, carefully slice each cake horizontally to create four even layers.
Brown Butter Tip
Brown butter is one of the secrets behind this cake's depth of flavour. During browning, approximately 20% of the water evaporates while the milk solids caramelise, creating a rich, nutty flavour that perfectly complements vanilla.
To make brown butter, place the butter in a saucepan over a medium heat. Melt completely, then continue cooking, stirring continuously, until it foams and turns a deep golden amber colour with toasted milk solids visible on the bottom of the pan. Immediately transfer to a bowl and allow to cool until soft and spreadable.
For the lightest sponge, ensure all ingredients are accurately weighed and at room temperature before beginning.
White Chocolate Mascarpone Raspberry Cream
Ingredients
- 400g mascarpone
- 200g white chocolate, finely chopped
- 500ml double cream
- 50g icing sugar
- 1 tbsp vanilla bean paste
- 500g fresh raspberries
Reserve 12 perfect raspberries for decoration.
Lightly crush approximately one-third of the remaining raspberries and combine with the whole berries.
Method
Ideally prepare the chocolate cream the day before.
Place the white chocolate in a heatproof bowl.
Heat 150ml of the double cream until just below boiling point and pour over the chocolate. Leave to stand for 2 minutes before stirring until smooth and glossy.
Add the remaining 350ml cream and stir until fully incorporated.
Cover and chill for at least 6 hours, preferably overnight.
When ready to assemble, whisk together the mascarpone, icing sugar and vanilla until smooth.
Add the chilled white chocolate cream and whisk to soft peaks.
Fold through half of the raspberry mixture, creating a beautiful raspberry ripple throughout the cream.
Italian Meringue
Ingredients
- 4 large egg whites
- 300g caster sugar
- 25g liquid glucose
- 65ml water
- 1 tsp cream of tartar
Method
Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
Place the sugar, glucose and water into a saucepan. Heat gently until the sugar dissolves.
Continue cooking until the syrup reaches 110°C.
Begin whisking the egg whites on high speed.
Continue cooking the syrup until it reaches 119°C.
With the mixer running, carefully pour the hot syrup down the side of the bowl in a slow, steady stream.
Add the cream of tartar and continue whisking for approximately 8–10 minutes until the meringue is thick, glossy, stiff and cooled to room temperature.
To Assemble
Place the first sponge layer onto a cake stand or serving plate.
Spread with one-third of the white chocolate raspberry cream and scatter over one-third of the remaining raspberry mixture.
Repeat with the second and third layers.
Position the final sponge layer on top.
Use any remaining cream to fill gaps and lightly smooth the sides of the cake.
Chill for at least 30 minutes until firm.
Generously spoon the Italian meringue over the top and sides of the cake, creating soft peaks and swirls with a palette knife.
Using a blowtorch, lightly caramelise the meringue until beautifully golden.
Finish with the reserved fresh raspberries.
Mich's Serving Note
This cake combines everything I love in a celebration bake: buttery vanilla sponge, fresh berries, clouds of cream and a little bit of theatre. It captures all the joy and nostalgia of a traditional Eton Mess while delivering the elegance and wow-factor of a true centrepiece cake.
Store in the refrigerator for up to three days, but always serve at room temperature for the very best flavour and texture.
Come and see MICH make this cake LIVE at Foodies Festival in Winchester 17-19 July