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Recipe for :

Pavlova Cake

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


4 egg whites
1 1/4 cups caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 tablespoon cornflour

  • Pre-heat oven to 180ºC (350ºF). Using and electric mixer, beat egg whites and sugar for 10 minutes or until thick and glossy.
  • Mix vinegar, vanilla and cornflour together. Add to meringue. Beat on high speed for for a further 5 minutes.
  • Line an oven tray with baking paper. Draw a 22cm (8 1/2 inch) circle on the baking paper. spread the pavlova mixture to within 2cm (3/4 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over.
  • Place pavlova in oven then turn oven temperature down to 100ºC. Bake pavlova for an hour. turn oven off. Open oven door slightly and leave pavlova in oven until cold. Carefully lift pavlova onto a serving plate. decorate with whipped cream and fresh fruit.

Serves 6

Martin James