Comments on: Eton Mess Cake https://thecakeblog.com/2016/02/eton-mess-cake.html Tue, 22 Aug 2023 20:20:14 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Vivian https://thecakeblog.com/2016/02/eton-mess-cake.html/comment-page-2#comment-544766 Thu, 21 May 2020 12:17:37 +0000 https://thecakeblog.com/?p=26298#comment-544766 1 and a one fourth cup of flour is equivalent with how many grams?

]]> By: Rona https://thecakeblog.com/2016/02/eton-mess-cake.html/comment-page-2#comment-541408 Mon, 03 Feb 2020 22:54:19 +0000 https://thecakeblog.com/?p=26298#comment-541408 Is the meringue supposed to stay crispy once it is touching the cream? An hour after assembly the meringue basically melted into the cream, and while still delicious, I feel like it only added sweetness at that point and maybe some chewiness but definitely no crisp. Since meringue is a lot of work or at least time I wonder if it’s worth it.

]]> By: 20+ Best Spring Recipes Ever https://thecakeblog.com/2016/02/eton-mess-cake.html/comment-page-2#comment-536914 Thu, 19 Sep 2019 02:50:54 +0000 https://thecakeblog.com/?p=26298#comment-536914 […] Recipe: thecakeblog.com […]

]]> By: Ezzie https://thecakeblog.com/2016/02/eton-mess-cake.html/comment-page-2#comment-534465 Sun, 28 Jul 2019 19:53:17 +0000 https://thecakeblog.com/?p=26298#comment-534465 This cake doesn’t only looks amazing, but it’s absolutely delicious!
I’ve just made it for my best friend’s birthday and everyone loved it.
I never had much luck with sponge before, but this recipe is brilliant. The sponge turned out to be very light and fluffy.
Thank you for the amazing recipe. Keep them coming please! x


]]> By: Natasha https://thecakeblog.com/2016/02/eton-mess-cake.html/comment-page-2#comment-534166 Mon, 22 Jul 2019 11:17:42 +0000 https://thecakeblog.com/?p=26298#comment-534166 Instead of cup cake flour can I use plain or self raising flour?

]]> By: Sarah https://thecakeblog.com/2016/02/eton-mess-cake.html/comment-page-2#comment-497267 Wed, 07 Nov 2018 08:48:56 +0000 https://thecakeblog.com/?p=26298#comment-497267 It’s a beautiful cake to be sure but the sponge turned out to be very egg-y. It was light but so coarsely textured due to the egg that it was unpleasant. There was also so much sponge in relation to the cream. We ended up scraping all the toppings off the sponge and from between the layers and eating just the eton mess parts.

]]> By: amandak https://thecakeblog.com/2016/02/eton-mess-cake.html#comment-480978 Sat, 18 Aug 2018 13:47:54 +0000 https://thecakeblog.com/?p=26298#comment-480978 In reply to Erin Chant.

I agree! I bake cakes all the time and I had so much trouble with this one I had to throw it out! I think it had to do with the oil. About half way through baking it completely deflated, and when I took it out of the pans it was like all of the oil separated to the bottom! I don’t know what I did wrong.

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