Vicky Mess
Please welcome to the stage: Vicky Mess. She’s light, a little sweet, and a little fruity. This cake was inspired by Christina Tosi of Milk Bar, featured in Chef’s Table: Pastry. I loved how she took simple, beloved ingredients and turned them into something extraordinary. I wanted to elevate a classic Victoria sponge, and the idea of combining it with an Eton mess—strawberries, cream, and meringue—came to mind. The result? A cake that’s fun to make, fun to eat, and utterly addictive. Trust me, you won’t stop at one slice!
Serves 12-16
Hands-on Time 40 minutes
Baking Time 18 minutes
Ingredients
45g unsalted butter (plus extra for greasing, softened)
190g plus 1 tbsp caster sugar
6 medium eggs
190g plain flour
Pinch fine salt
60ml full-fat milk
400g strawberries
50g raspberry or strawberry seedless jam
600ml double cream
50g icing sugar
1 portion Swiss meringue (made with 100g egg whites and 190g caster sugar)
Equipment
Baking parchment
Scissors
2 x 20cm cake tins (springform or fixed bottom)
Small microwavable bowl
Microwave
Large bowl
Electric whisk
Sieve
Spatula
Wire rack
Chopping board
Knife
Bowl
Spoon
Bread knife or long serrated knife
Plate
Palette knife
Blowtorch
Method
1. Make the Sponge
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4. Line the cake tins with parchment and grease with butter.
Melt 45g butter in a microwaveable bowl in 20-second bursts. Set aside.
In a large bowl, whisk 190g caster sugar and eggs until thick and voluminous (about 5 minutes).
Sieve flour and salt over the egg mixture. Gently fold in with a spatula.
Fold in the melted butter until incorporated. Divide the batter between the tins and bake for 18 minutes.
Cool in the tins for 15 minutes, then turn out onto a wire rack.
2. Prepare the Filling
Microwave milk for 30 seconds. Stir in 1 tbsp caster sugar until dissolved.
Set aside 3–4 strawberries for decoration. Chop the rest and mix with jam.
Whip cream and icing sugar until thick.
3. Assemble the Cake
Slice each sponge in half horizontally.
Place one sponge base on a serving plate, cut side up. Sprinkle with 1 tbsp sugared milk.
Spread 1/3 of the cream over the sponge, creating a raised edge. Add 1/3 of the jammy strawberries.
Repeat with the remaining layers, finishing with the last sponge (cut side down). Press gently to secure.
Refrigerate for at least 1 hour (or overnight).
4. Decorate with Swiss Meringue
Prepare the Swiss meringue as per the recipe instructions.
Spread 1/3 of the meringue over the top of the cake. Use the rest to cover the sides.
Dip the reserved strawberries in meringue and place on top.
Use a blowtorch to lightly brown the meringue.
Enjoy!
