Pavlova
Preamble
"The above recipe was hand-written by its creator and personally given to Edward Pask in Perth during March/April 1974."
Ingredients
6 Egg Whites
6 oz White Sugar (a heaped cup)
1 oz Cornflour
Just under a dessertspoon White Vinegar
A few drops Vanilla Essence
A good pinch Cream Of Tartar
1/3 pint pure Cream
Strawberries
3-4 Passionfruit
Method
Put the egg whites, cream of tartar and vanilla essence into a bowl and beat well until the mixture becomes firm and snowy.
Mix the sugar and cornflour together and fold the mixture into the egg-white mix, taking the spoon to the bottom of the mixing bowl each time.
As soon as the sugar and cornflour are incorporated with the egg white mixture, add the vinegar and mix in. Line the bottom and sides of a 7 1/2-8 inch fairly deep cake tin with brown paper and sprinkle two dessertspoons of both arrowroot and sugar over the paper, saving a little to sprinkle over the top.
Pile the mixture which should have been fairly stiff into the middle of the cake tin and sprinkle the remainder of the arrowroot/sugar over the top.
Turn the gas oven on full heat for 15-20 minutes before putting the Pavlova in the oven, then turn the heat down as low as it will go. Put the cake tray on the half-way shelf.
If the Pavlova shows a faint tinge of brown after 15 minutes in the oven, the temperature is correct and the cake should be cooked after an hour and a half. However, if the cake starts to go too brown, turn off the ove completely. Re-light after 15 minutes and keep an eye on the Pavlova.
After one and a half hours the Pavlova should be biscuit-brown with a crunchy crust.
Turn it upside-down, take the paper off the bottom (which is now the top) and cover with whipped pure cream (unsweetened). Decorate liberally with fresh strawberries, and squeeze the passionfruits over the top of the cream and strawberries.
A final tip: Cut the Pavlova with a hot, wet knife.
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