Most Australians like Pavlova and contrary to belief, this one is easy and fail proof to make, and is always a hit. It is also easy to transport, as you just put toothpicks in it and Glad Wrap around it.
It is even better if you can find a Pavlova plate which you can sometimes find in Op Shops or collectible shops.
You bake it straight on the plate, and instructions are on the surface of the plate. It only uses 4 eggs and is enough for about about 10 people though not enough for seconds!
It is a cake I take to friends and I have never had any left overs.
If you do not have the special plate, make it on any flat oven proof surface covered with baking paper.
Preparation Time: 15 minutes
Cooking Time: 1½ hours
Makes: up to 10 servings
Ingredients 4 large eggs, separated
230 g castor sugar (plate says 250 but I use less)
1 tsp vinegar
½ tsp vanilla
1 level dst cornflour
Preheat the oven to 200° fan forced.
Beat the egg whites with a pinch of salt for 5 to 6 minutes, gradually adding the sugar, vinegar and vanilla.
Fold in the cornflour lightly.
Wet the plate lightly, or this time I put baking paper on it, and heap the egg mixture on to the plate.
Heap egg mixture on to plate
Shape it to the size you want, remembering that it will spread out a bit, and I always make a slight dip in the middle.
Shape pavlova remembering it will spread a bit
Put the oven heat down to 120° and bake pavlova shell undisturbed for 1½ hours but no longer.
Do not worry about cracks as you will cover them
When the cake is cool, beat the cream with no sugar till stiff.
Spread the cream over the pavlova.
Need not be evenly spread
Add fruit of your choice -I often put on a tin of passionfruit syrup once the other fruit is on.
Also other things that work well are tinned mandarin oranges, fresh strawberries, crushed pineapple, and bananas dipped in lemon to stop them browning.