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Fruity Pavlova Cake

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  Egg whites 3
  Vinegar 1 Teaspoon
  Salt 1 Pinch
  Vanilla 1⁄2 Teaspoon
  Caster sugar 6 Ounce
  Fruit 1⁄2 Cup (8 tbs) (Fresh Or Bottled)
  Cornflour 1 Teaspoon
  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.

Recipe Summary


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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1235 Calories from Fat 46

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 8.2 mg2.7%

Sodium 614.2 mg25.6%

Total Carbohydrates 277 g92.4%

Dietary Fiber 0.92 g3.7%

Sugars 217.3 g

Protein 14 g28%

Vitamin A 8.2% Vitamin C 24.8%

Calcium 26.1% Iron 0.68%

*Based on a 2000 Calorie diet

Fruity Pavlova Cake Recipe