Cooking Instructions
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Step 1
Draw an 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.
Step 2
Preheat the oven to 300 degrees F (150 degrees C).
Step 3
Mix
Caster Sugar (225 g)
and
Corn Starch (15 g)
together. Set aside.
Step 4
In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the whites of the
Eggs (6)
until foamy.
Step 5
Stir in
Cream of Tartar (1 g)
and
Salt (2 g)
and continue to beat on medium speed.
Step 6
Slowly add sugar/cornstarch mixture one tablespoon at a time, while mixer is still running on medium speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
Step 7
Add
Pure Vanilla Extract (2 mL)
and
Distilled White Vinegar (5 mL)
and gently fold the mixture with a spatula.
Step 8
To shape the cake, transfer the batter onto the prepared parchment paper inside the circle. Using a spatula smooth the shell and make a shallow well on top.
Step 9
Transfer the batter onto the parchment paper within the circle. Bake for 50 minutes.
Step 10
Turn the oven off and let it cool for at least 2 hours with oven door ajar.
Step 11
To make the whipped cream, beat the
Heavy Cream (240 mL)
,
Granulated Sugar (25 g)
, and
Pure Vanilla Extract (2 mL)
on medium speed until nice and thick. Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
Step 12
When you are ready to serve, top the pavlova with whipped cream frosting and
Fresh Fruits (to taste)
your choice.
