• Sema Dibooglu

Pavlova Cake

Happy holidays everyone! This holiday season I have been trying to work on my baking skills, because while I love to cook, I don't bake as often as I would like to. On today's Throwback Thursday, I wanted to bring back one of my favorite recipes: Pavlova Cake. It is essentially a merengue base with whipped cream, and it is absolutely delicious.

Cake Ingredients 6 room temperature eggs 1 cup of sugar 1 teaspoon vanilla 2 teaspoons cornstarch Dash of white wine vinegar

Procedure 1. Preheat the oven to 300 degrees F.  2. Separate the egg whites from the egg yolks, we will only need the egg whites for this recipe. 3. Place the egg whites in a food mixer. That way you don't have to beat it by hand, because trust me, that would take a while. 4. Set the mixer on high, and start mixing until it turns into a creamy white substance. 5. SLOWLY add in the sugar in a thin stream, as to not clump anything up. 6. Add the vanilla, cornstarch, and vinegar. 7. Let it mix until it because so thick that it doesn't run out when you tilt it over. 8. Place parchment paper over a round oven pan. (I used a pizza pan and cut out a sheet of parchment paper to fit it.) 9. Evenly distribute the batter over the pan. 10. Set it into the oven for 1 hour.

Topping Ingredients 1 pint of whipping cream 3 tablespoons of sugar (or however much you want to sweeten the cream) Fruit of choice (I used blueberries and strawberries)

Procedure 1. Whip the cream, adding in the sugar. You want to whip it until it becomes spreadable. 2. Wash, cut, and dry the fruit. I cut strawberries into little bits, and added blueberries.

Once your cake has cooled down, add the whipped cream, and top it with the fruit. The cake will be crispy on the outside, but creamy on the inside, and once paired with the fruit and whipped cream, it creates a delicious treat.



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This blog is written to provide positive, practical, educational and insightful information on the gluten-free diet. Always read the labels of any foods that are suggested in my blog since labels may change over time. I am a college student, so the foods I plan on sharing will most of the time be quick meal fixes that any college student, or busy household easily can cook. © 2013 to current date. All Rights Reserved to Sema Dibooglu. Excerpts and links may be shared provided that full and clear credit is given to Sema Dibooglu, author of Eat Without Gluten together with a link to the original blog post. External links are being provided as a convenience and for informational purposes only. The author of this blog bears no responsibility for the accuracy, legality or content of the external site or for that of subsequent links. Contact the external site for answers to questions regarding its content.