Pavlova with Strawberries

4 egg whites
1 cup very fine sugar
2 heaped teaspoons cornflour
½ teaspoon vanilla essence
1 cup whipped thickened cream
2 passionfruit
3 kiwis
2 bananas
200 g (7 oz) strawberries

Preheat the oven to 180°C (350°F). Then grease a 18 cm (7 inch) round baking pan and dust it lightly with a little cornflour.

Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla essence. Spoon into the baking pan . Reduce the oven heat to 150°C ( 300°F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate.

Allow to cool completely before decorating with the whipped cream and sliced fruit.

Historical Note: There is some disagreement who invented this famous Australian cake. It might have been a chef from St.Kilda in Melbourne, or – a more romantic story – a station cook in Western Australian, who named it after Anna Pavlova, a Russian ballerina. He thought her dancing to be as light and airy as this cake.

Source: http://www.kavenga.com.au/recipes%20home.htm

Prepared by: Lisa for the March 2002 meeting (Note: Lisa used a similar recipe.)