This Pavlova cake is crunchy on the outside, yet soft and cloud-like on the inside. Just the right amount of sweetness, and refreshing from cut-up fruits.
| Recipe: Ingredients: 4 egg whites 1 cup sugar 1 1/2 tsp corn starch 1 pinch of salt 1 tsp of vanilla Equipment: Parchment Paper 6-7 inch bowl Stand mixer, hand mixer, or whisk Spatula Directions 1. Preheat your oven to 300°F (148°C). First, separate your egg whites and let them come to room temperature. In the meantime, using a pen, trace the diameter of your bowl onto the parchment paper. This will be the size of your finished pavlova. Flip over the parchment paper so that no marker bacteria gets on the food. 2. Using a stand or hand mixer, whip up the egg whites until frothy. Once frothy, add in salt and slowly add in sugar while continuing to mix. Continue to whip egg whites until they become fluffy and glossy. 3. Once the egg whites are glossy, add in the cornstarch and vanilla. Continue to mix until incorporated. 4. Once your meringue is nice and stiff, pour all of it out on to your prepped baking pan. Using 2 spatulas, shape the meringue to properly fit inside the circle your drew. 5. After the meringue is shaped, pop it into the oven. Immediately reduce the heat to 250°F or 120°C. Bake the Pavlova for about 1 hr – 1 hr 10 min. 6. When done, take out of the oven and quickly remove from pan on to plate or cake stand. The Pavlova shouldn’t be hot. If you let it sit for too log, the Pavlova will slowly deflate. 7. Top with fresh fruit such as kiwis, strawberries, blackberries, etc. Cut it into slices and serve. |
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