Pavlova; Fluffy Pikelets (Makes Approximately 12) - Breville twin motor Instruction Booklet

Pavlova

• 4 egg whites
• 1 cup caster sugar
• 2 teaspoons vinegar
• 3 teaspoons cornflour
• ½ teaspoon vanilla extract
1. Preheat the oven to 120ºC. Grease and flour 20cm round tin.
2. Using the clean dry Compact Mixer 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 of the pavlova onto a prepared tray. Pipe the remaining mixture to form
border.
6. Bake for 1¼ - 1½ hours. If able, turn oven off and allow to cool in the oven overnight
or for a few hours.
Decorate as desired. Fresh cream and lots of fresh berries is delicious. Sprinkle with icing
sugar to finish off.

Fluffy pikelets (makes approximately 12)

• 1½ cups self raising flour
• pinch salt
• 1 teaspoon bicarbonate of soda
• 2 tablespoons sugar
• 1 egg
• 1¼ cups milk
• 4 - 5 drops vanilla extract
• 40g butter or margarine
1. Sift flour, salt and soda into the mixer bowl. Add sugar, egg and milk. Beat on 'LO'
speed until mixed.
2. Increase to 'HI' speeds and beat for 1 - 2 minutes until smooth.
3. Fold in melted butter. Place spoonfuls into a hot frying pan and cook until bubbles
turn to brown.
Serve pikelets hot or cold with whipped cream and jam for a sweet treat. For a savoury
treat, top with marmite and butter or ham and cheese. Add freshly chopped herbs to the
batter and serve cooked pikelets with cream cheese, smoked salmon and caviar.
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