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  Added: Mar 16, 2011  •  Visited (179)  •  Print version Print this recipe (2)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pavlova Cake
What You Need:
  • 3 egg whites
  • ˝ pint double cream (whipped and flavored)
  • 6 oz caster sugar
  • 1 bare teaspoon, vanilla essence
  • A 16-oz. tin pineapple, peaches or apricots
  • 1 bare teaspoon vinegar
  • Glace cherries and angelica to decorate
  • 2 teaspoons corn flour

  • How To Cook:
    1. Beat the egg whites till very stiff, and then add the sugar gradually, continuing to beat until it has dissolved.

    2. Fold in the vanilla, vinegar and corn flour.

    3. Spread the mixture in an 8-inch round on greaseproof paper placed on a baking tray, making the sides higher than the centre, to form a shell.

    4. Bake for 1 hour in a slow oven (300° F).

    5. The 'Pavlova' should be crisp on the surface but still soft in the centre.

    6. Cool and remove carefully on to a flat cake tray or board, fill with cream and arrange the drained fruit on top.

    7. Decorate with cherries and angelica and serve cut in wedges.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Oceania » Australia
    Dish » Cake & Muffins
    Main Ingredient » Dairy » Cream
    Main Ingredient » Dairy » Egg
    Main Ingredient » Fruits » Pineapple



     




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