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This classic meringue-based cake is light, airy and absolutely delicate dessert that never fails to impress. #pavlovacake

Easy Pavlova Recipe

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 8 servings
Author: Shinee
This easy Pavlova recipe is perfect for beginners! Equipped with my time-tested tips and tricks, you too can make an impressive Pavlova right in your kitchen.
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Ingredients

For cake base:

  • 1 ¼ cups 250gr superfine sugar (Note 1)
  • 2 tablespoons cornstarch
  • 6 large egg whites at room temperature
  • ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon white distilled vinegar or white wine vinegar, optional

For whipped cream:

  • 1 cup 240ml heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon pure vanilla extract

For the topping:

  • Assortment of sweet and tart fruits like berries, kiwi,

Instructions

  • Draw 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.
  • Preheat the oven to 250°F (120°C).
  • To make the batter: whisk together sugar and cornstarch. Set aside.
  • In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until foamy.
  • Stir in cream of tartar and salt and continue to beat on medium speed.
  • 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.
  • Add vanilla extract and vinegar, and gently fold the mixture with a spatula.
  • 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.
  • To bake: bake the cake for 90 minutes. Turn the oven off and let it cool for at least 2 hours. You can leave it overnight.
  • To make the whipped cream: beat the heavy cream with sugar and vanilla extract 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.
  • To assemble the cake: when you are ready to serve, gently run a long offset spatula on the bottom of the cake to separate from the parchment paper. Using a large cake lifter, carefully transfer the cake to a serving platter. (TIP: Choose a flat serving platter for easy transfer and to avoid cracking the shell.)
  • Spread the whipped cream filling over the top of the cake and top with fresh fruits.

Notes

Note 1: Superfine sugar, or caster sugar, easily dissolves into the egg whites.