Vanilla Snow Pavlova
★★★★★ 3.4 (130)
Ingredients
Method
- For best results use the KitchenAid® KSM156 Stand Mixer.
- Preheat oven to 180°C (160°C fan forced) and brush 2 x 20cm sandwich tins with melted butter. Line the base with a circle of baking paper. Place oven rack on centre shelf.
- Attach the flat beater to the standmixer with the food shield. Place the flour, baking powder, gum and salt into the mixing bowl, mix on speed 2 until well combined. Remove from the bowl and set aside. Thoroughly clean the bowl.
- Attach the whisk to the standmixer . Place the eggs and sugar into the clean dry mixing bowl.
- Whisk on speed 10 for 7 minutes or until mixture is very thick, light and fluffy.
- Reduce to speed 1, gently add half the flour and half the water and mix 4 seconds only then add the remaining flour and water. Mix for another 3-5 seconds or until just mixed. DO NOT OVER MIX.
- Quickly and gently pour the batter between the prepared tins and bake for 22 minutes, or until golden and firm. DO NOT OVER BAKE.
- Wait 5 minutes before running a flat bladed knife or spatula around the edge of the pan and turn cakes out onto a cooling rack.
- Allow to cool completely before sandwiching layers together with whipped cream, jam and berries. Dust with extra icing sugar.
- To whip cream: Place the cream, icing sugar and vanilla extract into the clean mixing bowl. Attach the wire whisk and beat on speed 6 for 1 1/2 minutes or until medium peaks are formed.
Tips & Hints:
- For a wheat based version, replace gluten free plain flour with wheat based flour and omit the Xanthan gum /gluten substitute.
- For best results use the KitchenAid® KSM156 Stand Mixer.
- Preheat oven to 180°C (160°C fan forced) and brush 2 x 20cm sandwich tins with melted butter. Line the base with a circle of baking paper. Place oven rack on centre shelf.
- Attach the flat beater to the standmixer with the food shield. Place the flour, baking powder, gum and salt into the mixing bowl, mix on speed 2 until well combined. Remove from the bowl and set aside. Thoroughly clean the bowl.
- Attach the whisk to the standmixer . Place the eggs and sugar into the clean dry mixing bowl.
- Whisk on speed 10 for 7 minutes or until mixture is very thick, light and fluffy.
- Reduce to speed 1, gently add half the flour and half the water and mix 4 seconds only then add the remaining flour and water. Mix for another 3-5 seconds or until just mixed. DO NOT OVER MIX.
- Quickly and gently pour the batter between the prepared tins and bake for 22 minutes, or until golden and firm. DO NOT OVER BAKE.
- Wait 5 minutes before running a flat bladed knife or spatula around the edge of the pan and turn cakes out onto a cooling rack.
- Allow to cool completely before sandwiching layers together with whipped cream, jam and berries. Dust with extra icing sugar.
- To whip cream: Place the cream, icing sugar and vanilla extract into the clean mixing bowl. Attach the wire whisk and beat on speed 6 for 1 1/2 minutes or until medium peaks are formed.
Tips & Hints:
- For a wheat based version, replace gluten free plain flour with wheat based flour and omit the Xanthan gum /gluten substitute.
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heather
Gluten free sponge cake - BRILLIANT! I have made this amazing cake SIX times! It turns out perfectly EVERY TIME! Never sinks in the middle. I absolutely love it and totally recommend it! Must follow instructions properly. One change I’ve made is that I spend the 7 minutes the eggs/sugar are mixing to weigh out the dry ingredients ... I then spend the rest of the 7 minutes sifting them well. Thanks for a great cake!
+ 110 star only ratings in addition to the reviews above
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