- 4 large room temperature egg whites
- 200 g sugar
- 1 teaspoon BAM vanilla paste
- 1/2 teaspoon of cream of tartar
- 1 teaspoon cornstarch
What is the famous "Pavlova cake"? Pavlova is a dessert popular in New Zealand and Australia, and increasingly popular here. From the ingredients themselves, it sounds perfectly simple to prepare, as Pavlova cake is made from egg whites that are slowly baked in a relatively cold oven. A Pavlova cake is a cake where the egg whites produce a chewy-crunchy texture on the top, a soft texture is waiting inside and the edges should be crispy-crunchy. That's three completely different textures in one bite.
She likes to be covered in a variety of toppings, fresh whipped cream and piles of fresh fruit. It's gluten-free, light, sweet and, above all, it loves to refresh on a hot day.
Preparing a Pavlova cake will not be difficult, as long as you follow the ingredients and the procedure.
BAM tip: use room temperature egg whites so they will whip into a fluffy texture sooner.
Recipe for other fruit cakes or fruit desserts can be found here.