This light and airy cake is a favourite in Australia and New Zealand as a Christmas dessert, but you can enjoy it any time of year.
- 4 egg whites at room temperature
- 1 and 1/2 cups berry sugar (also known as superfine sugar)
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 1 Tbsp cornstarch
- whipped cream and fruit for decorating the pavlova
- 2 small bowls for separating eggs
- 1 large mixing bowl (be sure there's not a trace of grease on it)
- 1 electric mixer OR 1 large hand whisk
- measuring cup
- measuring spoons
- baking pan (parchment paper is optional)
- Preheat oven to 400° F. Butter a flat pan, and lightly dust with cornstarch. (Anne notes: "I also cut a 9" piece of parchment and place it on the dish.
- Separate eggs and beat just the egg whites until stiff. (To check, pull the beater up through the white. When they're stiff, they'll stand up in little peaks.) Add 1 cup of sugar, 1 tsp at a time, beating after each addition. Pour in the remaining sugar. Beat and quickly add: vinegar, vanilla and cornstarch. Beat until combined.
- Place on parchment paper and shape as desired. Place in oven at 400° F, and reduce heat to 250° F after 5 minutes. Bake for 1 hour and 15 minutes more. Remove from oven, let cool, and decorate with whipped cream and fruit!
The great Russian ballet dancer Anna Pavlova first inspired this light and sweet meringue cake on a tour to Australia and New Zealand. But this recipe is from Anne, Paula Mohammed's mum, and shared as a nod to her New Zealand heritage. To read our interview with Paula Mohammed, check out our blog!