Strawberry Pavlova And Rhubarb Sauce |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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When I received a package from a friend in Australia with a bottle of rhubarb sauce, I made the perfect cake to try the sauce. Ingredients:
ingredients |
4 egg whites (i used 6) |
pinch salt |
225 gr. or 8oz castor sugar |
1 teaspoon white vinegar (or lemon juice) |
1/2 teaspoon vanilla essence |
2 level teaspoons cornflour |
(please note the following equivalents |
castor sugar or fine/super fine sugar |
corn flour or cornstarch) |
whipping cream see recipe here. |
http://kopiaste.blogspot.com/2007/11/chantilly-cream-or-whipped-cream.html |
500 grams of strawberries |
Directions:
1. Preheat oven to 400F(200C).
2. Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
3. Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
4. Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
5. Lightly fold in cornflour.
6. Pile mixture into circular shape, making hollow in centre for filling.
7. (Mixture will swell during cooking), (I placed it with a spoon, making peaks).
8. Εlectric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
9. Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
10. (Fan forced oven: temperature and time needs to be adjusted accordingly.)
11. Turn oven off, leave pavlova in oven until cool.
12. Top with whipped cream and decorate with fruit and sauce as desired
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