How to Bake Strawberry Pavlova Cake
Serves: 8
Preparation time: 30 mins
Cooking time: 1 ½ hours
Ingredients needed to make Strawberry Pavlova Cake:
For the meringue:
- 4 egg whites
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla essence
- 9 oz caster sugar
For the filling:
- 3 tbsp icing sugar
- 7 oz fresh redcurrants, stalks removed
- 12 fl oz double cream
- 17 oz fresh strawberries
Cooking instructions for Strawberry Pavlova Cake:
- Warm up your oven to 300 degrees F.
- Draw a 9’’ wide circle on a baking sheet with a pencil.
- Beat the egg whites in a large bowl until they form firm peaks and stir in the sugar, a tbsp each time while whisking it into the mixture after every addition until of it is used up and the mixture becomes even stiffer and looks like a shaving foam.
- Stir in the corn flour, vinegar as well as the vanilla essence into the above mixture until well combined.
- Spread a baking dish with the baking sheet, with the marked side facing down.
- Spoon the above mixture into the dish, keeping it restricted within the circle and press the centre slightly so that the edges rises slightly above the centre.
- Bake it in the oven for 1 hour or until the meringue hardens but doesn’t change any colour.
- Remove from oven and leave the meringue there until the oven cools down.
- To make the filling, toss 3 ½ oz strawberries, redcurrants and a couple of tbsp. of icing sugar together in a small saucepan and heat it gently until the fruits release their juices and the sugar dissolves; avoid overcooking.
- Tip the contents of the saucepan into the fine sieve and reserve the strained liquid in a medium bowl; set aside to cool to room temperature.
- Whisk the cream, along with rest of the icing sugar until the mixture form soft peaks and spread it across the surface and sides of the meringue shell; level the surface with a spatula.
- Top it up with rest of the strawberries and smother the cake with the strained sauce.
- Slice and serve.
Image credit: Wikimedia Commons
