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Ingredients:
- 4 large room temperature egg whites
- 200 g sugar
- 1 teaspoon BAM vanilla paste
- 1/2 teaspoon of cream of tartar
- 1 teaspoon cornstarch
Pavlova cake
-
Preparation time:
2 h -
Difficulty:
-
Number of ingredients:
5
Instructions:
1. Step
Preheat the oven to 175 °C. Line a large baking tray with parchment paper or a silicone baking mat.
2. Step
Beat the egg whites with a hand mixer until soft peaks form, about 5 minutes. Add the sugar in two parts, beating on medium speed for 30 seconds, then beating again on high speed until glossy stiff peaks form, about 2 minutes. The peaks should be very stiff, so stiff that you can hold the whisk upright and the peaks will not move.
3. Step
Add the BAM vanilla paste and whisk for 1 minute. The peaks should still be very stiff. If they are not, continue mixing at high speed. Using a pastry spatula, slowly add the cream of tartar and cornstarch.
4. Step
Spread the prepared Pavlova cake batter into a 20 or 23 cm diameter baking pan. If desired, you can use the back of a large spoon to make decorative peaks. Make sure that the edges are relatively high.
5. Step
Place the Pavlova cake in the oven. As soon as you close the oven door, turn the heat down to 95°C. Bake until the cake is set and dry, about 90 minutes. If you see spots that turn brown, rotate the baking tray. Open the oven as few times as possible, as the cold air will slow down or affect the baking of the pavlova cake.
6. Step
Once the cake is baked, turn off the oven and leave it to cool in the oven. Once cooled, you can keep it covered at room temperature for up to 2 days.
For an even better taste, you can top it with BAM toppings, fruit or additional whipped sweet cream. And have a good run!
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