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This chiffon- like cake needs a couple of hours to make it. The recipe's quite simple, only baking time's rather long and you need to follow the instructions exactly.
Your patience will be rewarded the cake's splendid!
4 egg whites
220 gr sugar
1/2teaspoon vanilla extract
1/4 teaspoon white vinegar
3 tablespoon homemade strawberry jam
250 gr strawberries
Beat egg whites with electric mixer until soft peaks form, gradually add sugar, beting until sugar dissolves. Add extract and vinegar. Beat until combined.
Line oven tray with baking paper, grease it, dust with cornflour and shake excess.
Spread meringue into circle on baking paper, trying to make it look like a small mountain of about 8cm in height.
Smooth side and top of pavlova gently and mark decorative grooves around its sides using spatula blade. Smooth top again.
Preheat oven at 120°. Bake 11/2 hours. Turn off oven. Cool cake in oven with door ajar.
When pavlova is cold, cut around top edge. Top Pavlova with strawberry jam and strawberries. Dust lightly with sifted icing sugar, if desired.
also visit:
http://time-for-a-cake.blogspot.it/2012/08/cake-eight.html
This chiffon- like cake needs a couple of hours to make it. The recipe's quite simple, only baking time's rather long and you need to follow the instructions exactly.
Your patience will be rewarded the cake's splendid!
4 egg whites
220 gr sugar
1/2teaspoon vanilla extract
1/4 teaspoon white vinegar
3 tablespoon homemade strawberry jam
250 gr strawberries
Beat egg whites with electric mixer until soft peaks form, gradually add sugar, beting until sugar dissolves. Add extract and vinegar. Beat until combined.
Line oven tray with baking paper, grease it, dust with cornflour and shake excess.
Spread meringue into circle on baking paper, trying to make it look like a small mountain of about 8cm in height.
Smooth side and top of pavlova gently and mark decorative grooves around its sides using spatula blade. Smooth top again.
Preheat oven at 120°. Bake 11/2 hours. Turn off oven. Cool cake in oven with door ajar.
When pavlova is cold, cut around top edge. Top Pavlova with strawberry jam and strawberries. Dust lightly with sifted icing sugar, if desired.
also visit:
http://time-for-a-cake.blogspot.it/2012/08/cake-eight.html
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