This recipe is called Fluffy Pavlova from the Family Circle Cookbooks. It was hubby's birthday on Saturday, and he wanted Pavlova. For those who are not familiar with Pavlova, it's basically a meringue dessert topped with cream and fresh fruits. According to Wikipedia, it was named after a Russian ballet dancer, Anna Pavlova.
5 egg whites
1 cup sugar
2 teaspoons vinegar
2 teaspoons cornflour
pinch of baking powder
cream (to be whipped for decoration)
fruits – strawberries, kiwi, passionfruit
Brush 8in or 20cm springform tin with melted butter. Line base and sides with baking paper with paper extending 3cm higher than top of tin. Brush the insides with melted butter and dust with cornflour, remove excess.
Heat oven at low temperature (for my oven about 90oC.
Beat egg whites until soft peaks appear, then add gradually add sugar, make sure that sugar is well beaten.
Add vinegar, cornflour and baking powder.
When stiff white peaks form, pour the mixture into prepared tin.
Bake for 45 minutes.
The pavlova will rise quite dramatically, turn off heat and leave in oven till completely cool.
The pavlova may collapse by this time but it should be OK once you cover with whipped cream and fruits.