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PAVLOVA CAKE

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Meringues & Marshmallows - Pavlova
Recipe No:  R400d
USING ACTIWHITE
Group  Ingredient KG
1 ACTIWHITE 0.075    4.6%
Water 0.500    30.8%
 
2 Sugar 1.000    61.5%
VANILLA ESSENCE 101 (as desired) 0.000
 
3 Cornflour 0.050    3.1%
  Total Weight 1.625
Method:  1. Soak Group 1 together for 10 minutes.
2. Add Group 2 and whisk to full volume on top speed for about 10 minutes.
3. Add Group 3 and mix on top speed for about 10 seconds.
4. Bake at 120°C for approximately 1 1/4 hours.
Notes:  This recipe will produce a pavlova cake with a soft marshmallow type centre.
  Recipe percentages are on total batter / mix weight (100%)
Yield:  4 Pavlovas 30cm x 5cm.