Pavlova Cake


  • 3 egg whites
  • 6 oz. castor sugar
  • ½ teasp. vanilla essence
  • ½ teasp. cornflour
  • ½ teasp. vinegar


Beat the egg whites until stiff. Continue beating, gradually adding the sugar. Beat until sugar is dissolved and at this stage the mixture should be very stiff and standing well in peaks. Fold in vanilla, cornflour and vinegar. Spread mixture in a 6–8-in. circle on greaseproof paper on a baking-sheet, making the sides higher than the centre to form a shell to hold filling. Or pipe small shapes for the sides. Place in a cool oven (3io° F., Gas 2) for 1–1¼ hr.

The pavlova should be crisp and very lightly tinted on the surface yet remain soft and of the consistency of marshmallow in the centre. Cool and remove very carefully on to a flat cake-tray or board. Fill and serve.


Pile ½ pt. whipped and flavoured cream into the pavlova shell and on top of this arrange a selection of fruit: pineapple; strawberries or other berry fruits; cherries; apricots; mandarins, passion fruit; grapes; fresh or canned peaches, etc., according to taste and season. Finally decorate with angelica, cherries or almonds.

Mash or slice 4–6 bananas. Mix a few tablespoonfuls of sherry or brandy into the mashed bananas or place the slices in a basin and cover with sherry or brandy. Allow to stand for 1 hr.

Strain off liquid if bananas are sliced, then fold fruit into ½ pt. whipped and sweetened cream, with a cupful of halved fresh or maraschino cherries. (If the sherry or brandy is inclined to liquefy the cream add 1 teasp. dissolved gelatine.) Pile into shell and sprinkle with shredded chocolate, chopped nuts or toasted coconut.