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Pavlova Cake

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  Egg whites 3
  Castor sugar 6 Ounce
  Vanilla essence 1⁄2 Teaspoon
  Cornflour 1⁄2 Teaspoon
  Vinegar 1⁄2 Teaspoon

Beat the egg whites until stiff.
Continue beating, gradually adding the sugar.
Beat until sugar is dissolved and at this stage the mixture should be very stiff and standing well in peaks.
Fold in vanilla, cornflour and vinegar.
Spread mixture in a 6-8-in circle on greaseproof paper on a baking-sheet, making the sides higher than the centre to form a shell to hold filling.
Or pipe small shapes for the sides.
Place in a cool oven (310° F., Gas 2) for 1-1 1/4 hr.
The pavlova should be crisp and very lightly tinted on the surface yet remain soft and of the consistency of marshmallow in the centre.
Cool and remove very carefully on to a flat cake-tray or board.
Fill and serve.

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