Pavlova

4 egg whites
1 cup (250g) caster sugar
1 tablespoon (10g) cornflour
1 teaspoon vanilla esence
2 teaspoons vinegar

(Cookery the Australian Way)

The cakes I make are either 2-3 portions ..2 portions is just nice...

beat the egg white first until stiff ..

add in the sugar slowly..beat until can raise the beaters without the peak toppling over..need to be very stiff...(need an electric mixer)

fold in cornflour then add vinegar, vanilla essence

pile on an oven tray...when piling ..pile a bit higher than expected as the pavlova will flatten a little on baking, not too high though as the pavlova shell will break when it flattens ..

I line my tray with baking paper..then can just take the pavlova out on top of the paper..nice and clean..

bake at 110C for 75-90 minutes

then dress it with thicken cream, strawberries, passion fruits, kiwi, mandarins, peach...etc..