# Fourth Baking Contest and is Love to Eat Festival# Pavlova Cake
1.
Put the egg whites and lemon juice in an oil- and water-free basin.
2.
Mix 60g white granulated sugar and cornstarch evenly, divide it into 3~5 times and add to the egg whites.
3.
Whip until wet foaming, lift the whisk to bend, add vanilla extract to continue whisking.
4.
Whip the egg whites until shiny and upside-down.
5.
Use a spoon to scoop it into the baking dish, with a recess in the middle, and put the cream and fruit after it is out of the oven.
6.
Bake up and down at 140 degrees for about 100 minutes, and observe at any time until it is slightly golden. Turn off the fire and keep it cool. Let it cool naturally in the oven. (You can make a small slit in the oven)
7.
Wash the fruit, dry, and cut into suitable pieces.
8.
Add 15g white sugar to whipped cream and put it into a piping bag, and squeeze it on the cake at will.
9.
Then decorate with all kinds of fruits. Beautiful Pavlova cake.
10.
Complete ~ finished picture.
Tips:
1. The egg whites should be in place. Don't be afraid to pass your head over. Egg whites with high sugar content are not easy to pass.
2. It can be topped with chocolate sauce or jam for a richer taste.
3. Adjust the time and temperature according to your own oven.
4. It tastes better when refrigerated! If the other one doesn’t eat it, seal it up to protect it from moisture!
5. Don't get two egg white embryos too close to avoid the finished products from touching together! ! !
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