Recipes continued
Pavlova
4 egg whites
1 cup castor sugar
2 teaspoons vinegar
3 teaspoons cornflour
½ teaspoon vanilla extract
1.Preheat oven to 120°C. Grease and flour 20cm round tray.
2.Using a clean, dry bowl whip the egg whites until stiff on “HI” speeds.
3.Gradually add the sugar, a teaspoon at a time to start. Beat well between each addition. As mixture thickens add the sugar more quickly. This should take approximately
4.Reduce speed to 1 and fold through vinegar, cornflour and vanilla. Continue mixing until mixture is stiff and glossy, approximately
5.Spread half pavlova onto a prepared tray. Pipe the remaining mixture to form a border.
6.Bake for 1¼ - 1½ hours. If able, turn oven off and allow to cool in oven overnight or for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots of fresh berries is my favourite. Sprinkled with icing sugar to finish off.
Fluffy Butter Frosting
¹⁄³ cup butter or margarine 4 cups pure icing sugar pinch salt
1.Place all ingredients into a bowl and on ‘LO’ speed, mix until all ingredients are well combined, creamy, light and fluffy in texture.
Glaze Icing
3 tablespoons sugar ¼ cup water
1 teaspoon gelatine
1.Place all ingredients into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes.
2.Brush warm on top of baked sweet goods.
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