An Aussie favourite! A ‘hand crafted’ pav will always beat a shop brought one. Cooking the day before is the way to go. And remember once in the oven don’t open the door till the pav has cooled! This is also something that you need to keep close to the measures to make it work.
Ingredients
- 150ml egg whites (4-5 large eggs)
- 220g caster sugar
- 1tbsp cornflour
- 1tsp white vinegar
Cream
- 375ml thickened cream
- 55g castor sugar
- 1tsp vanilla essence
Topping
Fruit of your choice. The video I simply used strawberries and blueberries
Method
- Separate the whites and the yolks will eggs are cold
- Set aside to allow whites to come to room temp. Helps make the mix supper fluffy
- Preheat oven to 150c (Fan)
- Place whites in a mixing bowl for a stand mixer. Use high setting and beat till soft peaks form
- Slowly add sugar whist still beating. Beat for 3min or until thick and glossy.
- Add cornflour and vinegar. Beat on low for 10second to combine.
- Using a baking tray with baking paper on it.
- Carefully lay out fluffy mix and create a round shape, about 20cm. Making sure its no more than 5cm high.
- Transfer to oven, gently. Gently close the door. Turn oven down to 100c (fan). If you watch the video I forgot this and that explains why it was over cooked.
- Bake for 1 ½ hrs. No peeking.
- Turn oven off and leave till cold
- Whip cream with sugar and vanilla essence till it is thick and hols shape.
- Just before serving up add whipped cream and fruit of your choice!
Enjoy
Cooking with Cameron
The Fathering Project
