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Recipes continued
Pavlova
4 egg whites
1 cup castor sugar
2 teaspoons vinegar
3 teaspoons cornflour
½ teaspoon vanilla extract
1. Preheat oven to 120°C. Grease and flour
20cm round tray.
2. Using a clean, dry bowl whip the egg
whites until stiff on "HI" speeds.
3. Gradually add the sugar, a teaspoon at
a time to start. Beat well between each
addition. As mixture thickens add the
sugar more quickly. This should take
approximately 5-8 minutes mixing time.
4. Reduce speed to 1 and fold through
vinegar, cornflour and vanilla. Continue
mixing until mixture is stiff and glossy,
approximately 2-3 minutes.
5. Spread half pavlova onto a prepared tray.
Pipe the remaining mixture to form a
border.
6. Bake for 1¼ - 1½ hours. If able, turn
oven off and allow to cool in oven
overnight or for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots of
fresh berries is my favourite. Sprinkled with
icing sugar to finish off.
12
Fluffy Butter Frosting
¹⁄ ³ cup butter or margarine
4 cups pure icing sugar
pinch salt
3-4 tablespoons milk
1½ teaspoon vanilla
1. Place all ingredients into a bowl and on
'LO' speed, mix until all ingredients are
well combined, creamy, light and fluffy in
texture.
Glaze Icing
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
1. Place all ingredients into a small
saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.
2. Brush warm on top of baked sweet goods.
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