"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pavlova Cake Recipe

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This recipe for Pavlova Cake, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
10 rounded tbsp sugar
1 tsp white vinegar
1 tsp vanilla

Directions:
Directions:
Beat egg whites until partly stiff. Start adding sugar, a little at a time. Beat until creamy and stiff peaks form. Wet a piece of wax paper lightly. Place wax paper on a cookie sheet. Place egg white mixture on wax paper and mold into a square, oval or round; be creative. Bake at 275 for 1/2 hour, then turn off heat and leave in oven for 1 hour. Frost with whipped cream and garnish with fresh peaches and or fresh berries.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
My Mom got this recipe from her closest and dear friend Betty Mulhearn.
This recipe can be doubled. I Melissa have done it many times. For 4th of July I like to make it look like a flag on top with berries and strawberry stripes!

 

 

 

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