Pavlova Recipe as used at Calebs Party
This is a typical recipe for a "homemade" Pavlova - Thanks to Cowells Genuine Pavlova
Check out their history page. It casts the final blow in the "Australia made it first" debate.
1 teaspoon vanilla essence
¼ teaspoon salt
1 teaspoon vinegar
1 cup castor sugar
2 teaspoons cornflour (cornstarch)
Preheat the oven to 150°C(Gas Mark 2).Beat egg whites and salt in a bowl until soft peaks form. Gradually add the castor sugar while beating. Continue until stiff peaks form. Beat in the remaining ingredients, vanilla essence, vinegar and cornflour. Turn mixture out onto a baking paper covered tray. Shape into a circle approximately 23 cm (9 in) idiameter. Reducece oven temperature to 140°C. Bake for 15 minutes, then further reduce the oven temperature to 120°C and bake for 1 ¼ hours. Cool completely in the oven. Top with whipped cream and your choice of fresh fruit.
footnote: We used bantam eggs, so due to their high yolk/low white content, Sarah kinda doubled the number of eggs
Check out their history page. It casts the final blow in the "Australia made it first" debate.
1 teaspoon vanilla essence
¼ teaspoon salt
1 teaspoon vinegar
1 cup castor sugar
2 teaspoons cornflour (cornstarch)
Preheat the oven to 150°C(Gas Mark 2).Beat egg whites and salt in a bowl until soft peaks form. Gradually add the castor sugar while beating. Continue until stiff peaks form. Beat in the remaining ingredients, vanilla essence, vinegar and cornflour. Turn mixture out onto a baking paper covered tray. Shape into a circle approximately 23 cm (9 in) idiameter. Reducece oven temperature to 140°C. Bake for 15 minutes, then further reduce the oven temperature to 120°C and bake for 1 ¼ hours. Cool completely in the oven. Top with whipped cream and your choice of fresh fruit.
footnote: We used bantam eggs, so due to their high yolk/low white content, Sarah kinda doubled the number of eggs
posted by Team Thompson at 11:19 AM
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