Fruity Pavlova Cake
|Caster sugar||6 Ounce|
|Fruit||1⁄2 Cup (8 tbs) (Fresh Or Bottled)|
|Cream||1⁄2 Cup (8 tbs)|
|Corn flour||1 Teaspoon|
Line the tin with non stick paper.
Beat the egg whites and salt until stiff.
Beat in half the sugar.
Mix the cornflour with the rest and fold in gently.
Add the essence and vinegar and mix.
Spread in the tin and bake slowly until firm on the outside but still soft inside.
Turn upside down on a large dish and leave to cool.
It will shrink a little during cooling.
Arrange the fruit on top (cake still upside down) and serve with cream in a jug or decorate with whipped cream.