Engagement cake inspired by Hydrangea ;) Red Velvet Cake with Cream Cheese filling and buttercream topping. Thanks Haliza!
Sunday, October 9, 2011
Thursday, October 6, 2011
Just like Kek Alunan Kasih and macarons, pavlova has also become one of the most seeking desserts. I was skeptical at first, I mean, what's there to eat other than the high content of sugar in it?
Even my mom couldn't stop telling me, "All you eat is white eggs and sugar!".
But it didn't stop me.
I'd never had the guts to bake macarons, so I tried pavlova instead.
The first time I tried pavlova was from Alexis. It was tall! It almost toppled over and crush all the berries on top of it. And I loved it.
Then people kept telling me Serai had a better pavlova. My friend tried it and it was too sweet! Darn.
Then I stopped searching high and low for the best pavlova.
I always scared making something using eggs white so after few months, I finally made a pavlova last raya for some friends who were coming over. And let me tell you, it was the best pavlova! It wasn't that sweet as Alexis (and Serai as what my friend told me), but I just love love love it!
Even my mom kept on filling up her plate with it. I think she had more than any of us at home!
I think there's nothing much different between different recipes of pavlovas. I used the most basic one, well, mostly said that for every egg white, you should use around 50g if sugar.
Pavlova4 egg whites1 cup superfine or castor sugar2 tbsp corn flour2 tsp vinegar
- Preheat the oven to 150 degrees celcius.
- Make sure you used a clean mixing bowl, free from grease or water, whisk the egg whites until stiff peak form. Gradually add the sugar until it become stiff and glossy.
- Add in the corn flour and vinegar and continue whisking until it is just combine.
- Line a baking tray with a baking paper. Trace you desirable size of pavlova (I used 6" here and got two) and spread the egg whites mixture on it.
- Reduce the oven to 120 degree celcius and bake for 1 1/2 hour. Turn off you oven and let it cool in it.
- Serve whipped cream and berries when it has cool completely.
As for me, I just left the pavlova in the oven until serving time!