Pavlova Cake
A refreshing, gluten-free cake perfect for hot summer days.
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Estimated Time
- Preparing 30 min
- Cooking 90 min
Nutritions / Serving
-
Energy214 kCal
-
Carbs20 g
-
Protein2 g
-
Fat14 g
Serves 6. Not included in nutritions:
Ingredients
Cake Base
- Egg 2 pc
- Granulated Sugar 110 g
- Corn Starch 3 g
- Lemon Juice 2 g
- Vanilla Extract 2 g
Decoration
- Whipping Cream 180 g
- Mascarpone 50 g
- Fruits 适量
Preheat oven to 340°F (170°C).
Separate the egg whites from the yolks and place the whites in a mixing bowl. Add lemon juice and beat on medium-high speed for about 1 minute until foamy.
Gradually add the sugar, a little at a time, over 3–4 minutes, until all the sugar is incorporated.
Continue beating until the sugar fully dissolves. Rub a small amount of meringue between your fingers to check—there should be no graininess.
Add cornstarch and vanilla extract and beat on medium-high until the meringue forms stiff, glossy peaks.
Transfer the meringue to a non-stick silicone mat and shape it into a circular cake with a slightly lower center to hold toppings later. Use a spatula or spoon to create your desired shape.
Place the meringue in the preheated oven, then immediately reduce the temperature to 230°F (110°C). Bake for 90 minutes, without opening the oven door.
After baking, open the oven door slightly and let the meringue cool inside for 2–3 hours.
In a mixing bowl, add chilled whipping cream and mascarpone. Beat on medium speed until thick and soft peaks form, stopping as soon as you see defined lines. Prepare fresh fruit, cut into even pieces.
Spread a thick layer of mascarpone cream over the meringue base, then top generously with fresh fruit. Serve and enjoy!
Discussion
Room-temperature egg whites whip better than cold ones.
Lemon juice can be substituted with white vinegar or cream of tartar for acidity.
Use fine granulated sugar or powdered sugar for best results. The sugar stabilizes the meringue structure, so it’s best not to reduce the amount.
Make sure the sugar is fully dissolved to prevent collapsing.
Allow the meringue to cool fully in the oven to avoid cracking from temperature shock.
Use seasonal fruits for decoration; tart fruits pair especially well with the sweet meringue.
Assemble the Pavlova right before serving to maintain the crisp texture of the meringue.