Ingredients
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- For the meringue base of the batter you will need:
- 9 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 1/2 cups sugar, separated in 2 portions of 3/4 cup
- 3 tsp vanilla extract
- Beat egg whites and cream of tarter until foamy. Add 3/4 cup sugar gradually until egg whites are stiff.
- Beat egg yolks and 3/4 cup sugar until foamy and thickened.
- Fold beaten egg yolks into the beaten egg whites along with the vanilla
- for only a few turns before slowly and gradually folding in
- the flour and baking powder mixture very gently BY HAND
- using a rubber spatula until just incorporated into the meringue
- mixture. I mix in the dry ingredients in 3 equal portions. Do not over
- mix, you just want the flour to be incorporated; over mixing will
- deflate the egg whites and result in a tough textured final product.
- Pour into 3 un-greased 8 or 9 inch round cake pans with the bottoms
- lined with parchment paper and
- bake at 325 degrees F for 25-30 minutes or until center springs back
- when touched. Cool completely in the pans before running a sharp knife
- around the edge to release the cakes from the pans and then remove the
- parchment paper from the bottoms.
- Pavlova Layers
- Preheat oven to 250 degrees F.
- 4 large egg whites, at room temperature
- 1 cup fine granulated sugar
- 1 tsp vanilla extract
- Whip the egg whites and vanilla to soft peaks and gradually add the sugar
- slowly, whipping until the sugar is completely dissolved. Pinch the meringue
- between your fingertips to feel that all of the sugar granules have completely
- dissolved.
- Sprinkle over the meringue mixture and fold in until completely
- incorporated along with:
- This step helps a crisp crust to form on the meringue. Drop the meringue in two
- halves onto a parchment paper lined baking
- Bake for about 1 hour or until small
- cracks appear in the meringue and it is slightly golden brown. Turn off the oven, leave the door ajar and allow
- the meringues to cool completely in the oven.
- Strawberry Fool
- Whip to firm peaks:
- 3 cups whipping cream
- 4 rounded tablespoons powdered sugar (icing sugar)
- 2 tsp pure vanilla extract
- Gently fold in:
- 2/3 cup roasted strawberry jam (or your favorite good quality jam)
View Full Recipe at Rock Recipes
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 199g | |
Recipe makes 12 servings | |
Calories 511 | |
Calories from Fat 146 | 29% |
Total Fat 16.49g | 21% |
Saturated Fat 8.53g | 34% |
Trans Fat 0.0g | |
Cholesterol 182mg | 61% |
Sodium 382mg | 16% |
Potassium 236mg | 7% |
Total Carbs 81.84g | 22% |
Dietary Fiber 1.8g | 6% |
Sugars 58.16g | 39% |
Protein 9.52g | 15% |
Advertisement
Advertisement