Vanilla Pavlova Cake

Indulge in the sweetness of life with this heavenly creation!
Dive into the luscious layers of our Vanilla Pavlova Cake, featuring a delightful duo of rounds filled with velvety raspberry jam and dreamy cream. Topped with fresh raspberries, it’s a symphony of flavors that will dance on your taste buds!


• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Raspberry jam
• Fresh raspberries for topping


. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
. In a clean, dry bowl, beat the egg whites until soft peaks form.
. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until glossy stiff peaks form.
. Gently fold in the vinegar, vanilla extract, and cornstarch.
. Divide the mixture into two rounds on the prepared baking sheets, forming a well in the center of each.
. Bake for 1 hour or until the pavlovas are crisp on the outside and soft on the inside. Allow them to cool completely.
. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form ,add raspberry jam .
. Spread a layer of creamy raspberry jam on one pavlova round. Place the second pavlova round on top.
. Finish by decorating the top with fresh raspberries.
Enjoy this delectable Vanilla Pavlova Cake that’s as pleasing to the eyes as it is to the taste buds!

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