How to make Eton mess mini loaf cakes

These delicious Eton Mess Mini Loaf Cakes are the perfect summer treat - a beautifully light vanilla sponge topped with strawberries and cream and crunchy meringue.

220g Organic Self Raising Flour

4 Organic eggs

220g Organic Caster Sugar

220g unsalted butter

1 tsp vanilla paste

For the strawberry buttercream:

100g Butter, 250g Icing Sugar, strawberry flavouring and pink colouring

For the vanilla buttercream:

100g Butter, 250g icing sugar, 1 tsp vanilla paste

Meringue and fresh strawberries to decorate

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Grease a 12-hole mini loaf tin.

Cream together the butter and sugar. Then add the eggs and vanilla paste.

Sift in the self raising flour. Mix thoroughly.

Pour into the mini loaf tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.

Once cooked take out of the tins and leave to cool on a wire rack.

For the Buttercreams cream together the butter and icing sugar and then add in strawberry and colouring. For the vanilla buttercream cream together butter and icing sugar and vanilla paste. Mix thoroughly.

Once the loaf cakes are cooled you can pipe the buttercream onto the mini loaves and add Fresh strawberries and crunchy meringue for decoration. Delicious!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london