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!

Vicky Mess
Vicky Mess

Serves 12-16

Hands-on Time 40 minutes

Baking Time 18 minutes

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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!

Vicky Mess
Vicky Mess