We all love a dessert that not only looks beautiful but tastes amazing.
If you haven't tried a Strawberry Pavlova Cake, you're definitely missing out! This delightful treat is a feast for both the eyes and the palate, and it's perfect for a celebration or special occasion.
The Strawberry Pavlova is an iconic dessert that's easy to make at home. Today, we'll explore its rich history, its irresistible taste, and how we can recreate this masterpiece in our own kitchens.
What is Pavlova?
Pavlova Cake, named after the famous ballerina Anna Pavlova, originated in the 1920s, according to records from New Zealand. This dessert is a true reflection of the summer berry season in many Western countries.
Traditionally, it's topped with fresh seasonal berries, but feel free to get creative by using other fruits like kiwis, bananas, grapes, mangoes, or pineapples. Some restaurants even add edible flowers for decoration, which is another fun touch.
The Simplicity of Pavlova's Ingredients
Despite its fancy name, Pavlova Cake is surprisingly simple to make. The main ingredients are French meringue, which is whipped egg whites baked at low temperatures. The result is a crispy outer shell, with a soft and airy marshmallow-like inside.
The addition of freshly whipped cream and vibrant fruits on top creates the perfect balance of flavors. Don't worry if you're not an expert baker—this dessert has a relatively low level of technical difficulty.
How to Make Pavlova Cake
If you're worried about whipping the meringue properly, don't be! The key to success is ensuring that your mixing bowl is clean and free from oil or moisture. Separate the egg whites carefully, and be sure not to let any yolk mix in. As long as we follow these steps, whipping up a successful meringue is very straightforward.
Building the Perfect Pavlova
A well-made Pavlova has a perfect blend of textures. The crispy outer shell contrasts wonderfully with the soft, pillowy inside. The cream and fruit toppings complement the sweetness of the meringue, giving it an amazing flavor profile. Pavlova's texture is like a cross between meringue and cotton candy, and the berries on top just elevate the entire dessert.
The Magic of Pavlova
The beauty of Pavlova is that it's light and airy. Unlike traditional cakes that can feel heavy due to flour and butter, this dessert uses egg whites and sugar to create a delicate meringue base. My personal favorite is the London version with strawberries, but I've also tried an Australian version topped with passion fruit and mint, and it's just as delicious.
Once you take a bite, the crispy exterior and soft, marshmallow-like center make for a truly unique experience.
Ingredients
For the solid cake base (bottom layer):
• 100g flour
• 50g sugar
• 60g butter
• A pinch of salt
• 30g chopped nuts
For the sponge cake layer (middle layer):
• 3 eggs
• 42g vegetable oil
• 36g milk
• 54g flour
• 1 tsp lemon juice
• 25g sugar
• A pinch of salt
For the Pavlova (top layer):
• 4 egg whites
• A pinch of salt
• 200g sugar
• 2 tsp lemon juice
• 2 tsp cornstarch
For decoration:
• 350g fresh cream
• 500g fresh strawberries
Step-by-Step Instructions
1. Prepare the bottom solid cake: Preheat the oven to 180°C. Melt the butter, then mix it with the other ingredients for the base. Spread the mixture evenly into an 8-inch tart pan. Bake for 20 minutes.
2. Make the sponge cake: While the base bakes, separate the eggs. Add oil, milk, and salt to the egg yolks and mix them together.
3. In a separate bowl, add lemon juice to the egg whites and whip them until large bubbles form. Gradually add sugar in three parts, beating the mixture to medium peaks. Carefully fold the egg whites into the yolk mixture.
4. After 20 minutes, take the cake base out of the oven and pour the sponge batter on top. Lower the oven temperature to 160°C and bake for another 30 minutes. Once done, set it aside to cool.
5. Make the Pavlova topping: Add a pinch of salt to the egg whites, and slowly add sugar in three stages. Whip until stiff peaks form. Add lemon juice and cornstarch. Preheat the oven to 150°C without using the fan function.
Spread the meringue mixture on baking paper (about 3-5cm thick). Place it in the oven and lower the temperature to 120°C, baking for 60 minutes. After 60 minutes, turn off the oven, leave the Pavlova inside for another 60 minutes, then take it out to cool. Handle carefully as it's very delicate.
6. Assemble the Pavlova: Whip the cream until it forms stiff peaks. Place the Pavlova meringue on top of the sponge cake, then generously spread whipped cream on top. Decorate with fresh strawberries (or other berries of your choice).
Pro Tips
1. The Pavlova meringue has a cotton candy-like texture that pairs perfectly with unsweetened whipped cream. The firm cake base adds texture and depth.
2. You can prepare both the sponge cake and the meringue ahead of time. After cooling, store them in sealed bags, and then whip fresh cream just before assembling the dessert.
3. When you cut into the Pavlova, it may look like a dense cake, but the outer shell is crisp, and the inside has a light, marshmallow-like feel. It's like baked cotton candy! If you're curious, definitely give this recipe a try at home.
Conclusion: Why You Should Try Pavlova
Strawberry Pavlova is an elegant yet simple dessert that combines light, airy meringue with creamy whipped topping and fresh fruit. Whether you're celebrating a special occasion or just craving something sweet, this dessert is guaranteed to impress. The texture contrasts, from the crisp shell to the soft center, make each bite a unique experience. So, what are you waiting for? Try this recipe and add a touch of sweetness to your day!
