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Tips for the perfect pavlova cake

  • Reading time Reading time: 3 minutes
tips for the perfect pavlova cake
One of the most iconic desserts, the Pavlova cake originated in Australia and New Zealand, where the two countries have been arguing about its origins for decades. It was made famous in honour of the Russian ballerina Anna Pavlova, who visited both countries in the 1920s.

It is characterised by its crispy crust and soft, fluffy cloud-like interior, with fresh fruit and whipped cream on top, adding rich flavour and visual appeal.


What is pavlova cake and what is it made of


The pavlova cake is made with very few ingredients and is based on meringue, which contains mainly egg whites and sugar. The key to the perfect pavlova lies in the precise proportion of these ingredients and the technique of preparation. Typically, pavlova is crunchy on the outside but soft and marshmallow-like on the inside. It is traditionally decorated with whipped cream and fresh fruit such as strawberries, kiwifruit, passion fruit or any other type of fruit available.


What ingredients should be used?


To make a classic pavlova you will need the following ingredients:


- 4 to 6 egg whites, room temperature

- 250 g crystal sugar

- 1 teaspoon white wine vinegar

- 1 teaspoon cornstarch

- 1 teaspoon vanilla extract

- For decoration: whipped cream and fresh fruit of your choice


It is important that the egg whites are at room temperature to allow them to whip more easily and quickly to the right consistency.


RECIPE: PAVLOVA CAKE


What utensils will you need?


To prepare the pavlova cake you will need:


- An electric mixer or stand mixer that can be used to whisk the egg whites until they are firm enough.

- A baking tray lined with baking paper.

- A wide piping bag with a round nozzle if you want to shape the mixture precisely on the baking tray.

- A silicone spatula to gently stir the mixture.

- A strainer or sieve to sift the cornstarch and prevent lumps.


What should I pay attention to when preparing the cake batter?


There are a few key points to keep in mind when preparing the pavlova mixture:


1. Cleanliness of the equipment: Make sure that all the containers and utensils you use are completely clean and free of grease. Grease can prevent the egg whites from reaching the desired volume.

2. Gradual addition of sugar: Add the sugar gradually while whisking the egg whites continuously. This helps the sugar to dissolve completely and gives the meringue a shiny, smooth texture.

3. Tartaric acid and cornstarch: The addition of white wine vinegar and cornstarch helps to stabilise the meringue and ensure that the pavlova remains soft and juicy.


Spraying the mixture on the baking tray


Once the pavlova mixture is ready, transfer it into a piping bag and form a circle or other desired shape on the baking tray. Be gentle when doing this to keep as much air in the mixture as possible. Alternatively, you can use a spoon to spread the mass on the baking tray and give it a rustic look.


Baking the cake


Baking a pavlova is a process that requires patience. Preheat the oven to 120-150°C, then bake the cake for 1-1,5 hours. Once the cake is done, leave it in the oven to cool slowly with the oven, which prevents the cake from collapsing too quickly. A properly baked pavlova will be crispy on the outside and soft and sticky on the inside.


Making the perfect pavlova cake may sound challenging, but by following these tips you will create a stunning dessert that will impress your guests. The key to success is patience and precision in following the steps, from choosing the right ingredients to baking the cake. Don''t be afraid to experiment with different fruit flavours and decorations to find your perfect combination for this wonderful cake.



RECIPE: VALENTINE PAVLOVA

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O avtorju

Ana F.
Ustvarjalka vsebin
Become a master pâtissier

Become a master pâtissier

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