Berry Pavlova Sponge Cake
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is believed to have been created in honor of her during one of her tours to Australia or New Zealand.
This is vegetarian and gluten free recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Berry Pavlova Sponge Cake
Ingredients
Instructions
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Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
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In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Gently fold in the cornstarch, white vinegar, and vanilla extract.
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Spoon the mixture onto the prepared baking sheet, shaping it into a round cake shape with a slight well in the center.
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Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool completely inside the oven.
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In a separate mixing bowl, whip the whipping cream and powdered sugar until stiff peaks form.
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Place the cooled pavlova onto a serving plate and fill the well with the whipped cream.
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Top with mixed berries and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
