It’s my first time making and eating pavlova. I got the recipe from Joy of Baking. Generally speaking, I liked the new experience of making a new kind of cake with egg whites, seeing how a crisp crust is formed outside to keep the soft mashmallow layer inside. I am always inspired by trying new things.
However, though I reduced sugar amount by one third, the cake was still very sweet to my liking. But I was afraid to reduce more sugar as I scared that the cake would not keep shape and right texture. It was the first trial, so I didn’t prefer to make many changes. Joy of baking is a relaiable source of recipes to me, so I often make changes to sugar and cream amount only.
- 120g egg whites
- 140g castor sugar
- 1 tsp white vinegar
- 1/2 tbs cornstarch
- 1 cup (240ml) whipping cream
- 1 tbs white sugar
- 1/2 tsp vanilla essence
- Preheat the oven to 250F (130C).
- Line a baking sheet with parchment paper.
- Beat the egg whites with an electric mixer until soft peaks formed. Add a tablespoon of sugar at a time, continue beating until egg whites are stiff. Sprinkle vinegar and cornstarch and fold with a spatula.
- Gently spoon the meringue onto the baking sheet, forming into a round high cake with a diameter of 18-20cm and a slightly sunken centre.
- Bake in the oven, at central rack, for 1 hour 15 minutes until the crust is dry and has creamy color. Turn off the oven, slightly open the door and let the pavlova cool completely in the oven.
- Beat the whipping cream with sugar and vanilla until stiff. Spread evenly on the pavlova and arrange fruits (strawberries) on top.