The Australian Women’s Weekly Food — November 2017

PAVLOVA

PREP + COOK TIME 1 HOUR 50 MINUTES

(+ COOLING) SERVES 8

4 egg whites

1 cup (220g) caster sugar

½ teaspoon vanilla extract

¾ teaspoon white vinegar

1 teaspoon cornflour

1¼ cups (310ml) thickened cream

250g strawberries, halved

125g blueberries

¼ cup (60ml) passionfruit pulp

1 Preheat oven to 130°C/110°C fan.

Mark an 18cm circle on baking paper.

Line an oven tray, marked side down,

with prepared paper.

2 Beat egg whites in a small bowl

an with electric mixer until soft peaks

form; gradually add sugar, beating

between each addition until sugar

dissolves(Step A). Add extract

and vinegar; beat until combined.

Fold in cornflour(Step B).

3 Spread meringue into circle on

paper on tray.

4 Bake pavlova for 1½ hours or

until dry to touch. Turn oven off;

cool pavlova in oven with door ajar.

5 Beat cream in a small bowl with

electric mixer until soft peaks form.

6 Top pavlova with cream, berries

and passionfruit.

JAM ROLL

PREP + COOK TIME 30 MINUTES (+ COOLING)

SERVES 10

3 eggs, separated

½ cup (110g) caster sugar

2 tablespoons hot milk

¾ cup (110g) self−raising flour

¼ cup (55g) caster sugar, extra

½ cup (160g) strawberry jam, warmed

1 Preheat oven to 200°C/180°C

fan. Grease a 25cm x 30cm swiss

roll pan; line base with baking paper,

extending paper 5cm over short sides.

2 Beat egg whites in a small bowl

with an electric mixer until soft peaks

form; add sugar, 1 tablespoon at a

time, beating until dissolved between

additions. With motor operating, add

egg yolks, one at a time, beating until

mixture is pale and thick (this will

take about 10 minutes).

3 Pour hot milk down side of bowl;

add triple−sifted flour. Working

quickly, use a plastic spatula to fold

milk and flour through egg mixture.

Pour mixture into pan, gently

spreading evenly into corners.

4 Bake cake for 8 minutes or until

it springs back when lightly touched.

5 Meanwhile, place a piece of

baking paper, cut the same size

as the pan, on a board or bench;

sprinkle evenly with extra sugar.

6 Turn cake, top−side down,

immediately onto sugared paper;

peel away lining paper. Use a

serrated knife to trim crisp edges

from all sides of cake.

7 Using same paper as a guide,

gently roll warm cake loosely from

one of the short sides. Unroll; spread

evenly with jam. Reroll cake from

same short side. Cool before serving.

Classic Meringue BASICSSTEPS

ABEATING SUGAR INTO
EGG WHITE
Beat egg whites in a small bowl with
anelectric mixer until soft peaks
form. Add the sugar 1 tablespoon
at a time, beating after each addition,
until sugar dissolves.

B F OLDING IN CORNFLOUR

Using a large metal spoon or spatula

• whichever feels the most
  comfortable – fold in sifted cornflour.

AB

28 AWW FOOD • ISSUE THIRTY FOUR

Holiday Food Baking