Every now and then I like to do a little baking. One thing I have never really succeeded at making is a good old fashioned pavlova. Part of the reason for that is I didn’t have a mixer before. I’ve always tried beating the egg whites by hand and I don’t have the strength or endurance enough to keep up a good mixing pace to get my eggs really stiff. Then the recipe I was using in the Edmonds Cookbook never worked properly for me either. It always came out too soft.
A while ago my mother gave me one of her old books The Commonsense Cookery Book. It has a totally different recipe in it. I also bought a mixer when we moved into our new house last May. So this time, when I got in the mood to try to attempt a pav, things worked much better!
This is the recipe Mum gave me:
- 4 egg whites
- 1 cup caster sugar
- 1/2 tablespoon cornflour
- 1 teaspoon white vinegar
- Beat egg whites until stiff and shiny (tip: eggs should be so stiff that when you tip the bowl upside down the mix won’t tip out!).
- Slowly add cornflour and caster sugar (add sugar a tablespoon at a time) into the mixture until thick.
- Fold in the vinegar and spread the mixture onto a prepared tray or spring latch cake pan. (Note: this pavlova will not rise so be aware that the wider you spread the mixture the flatter it will be. I used a spring latch cake pan for mine as it was my first time. You can just draw a circle and fill it with the mixture. It will not spread while cooking.)
- Place the mixture into a slow oven for 2 hours. It is generally recommended to bake it between 100 to 140 degrees celsius for a normal oven. My oven is a fan forced one so I had mine at 90 degrees celsius instead. Once the 2 hours have passed, just turn off the oven and leave the pavlova inside for a few hours until cool. Most people recommend cooking this at night time so it has the night to cool. I did mine in the morning and took it out late afternoon.
- Now your pavlova is ready to serve. Top with your favourite toppings and enjoy!