Caster Sugar
The fine crystal of Chelsea...
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Desserts
Perfect Pavlova
20 mins
1 hours
30 mins
Easy
12
This easy pavlova recipe takes only 20 minutes to prepare (the rest is baking time). Bake this and you'll be the dessert hero! The many 5 star reviews speak for themselves.
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- Ingredients
- Method
Ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp Edmonds Fielder's Cornflour
- 300ml Meadow Fresh Original Cream, whipped
- Fruit, to decorate
Additional tips
Older eggs work better as the white breaks down easier.
Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
Chelsea Caster Sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.
Chelsea Products in Recipe
Reviews
186
What did you think of this recipe?
Barbara Ann Stanford
Amazing results. Great tips too
5
Katherine
Made and delicious
5
Brenda
Scrumptious!!!
5
Mary Groom
Yum yum yum
5
June
I'm going to try all recipes before Xmas. 2 birthdays Dec plus xmas
5
Annie
Almost exactly my recipe years ago for years 😍 Best Pavlova
5
Sandy W
I love making Pavs for special occasions, this is my favourite recipe, not a fan of the music though.
5
Helen
This recipe is second to none
5
Raewyn
Great
5
Big Back
This Pavlova was so giving. My bigback fam gulped it back
5
Method
Preheat oven to 110ºC bake (not fan bake). Line a baking tray with baking paper.
In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.
Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and Edmonds Fielder's Cornflour.
Spoon mixture out onto the prepared tray into a dinner plate sized mound.
Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack, then transfer to an airtight container.
When ready to serve, place on a serving plate, swirl the top with the whipped Meadow Fresh Original Cream and decorate with sliced or chopped fruit of your choice.
Additional tips
Older eggs work better as the white breaks down easier.
Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
Chelsea Caster Sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
186
What did you think of this recipe?
Barbara Ann Stanford
Amazing results. Great tips too
5
Katherine
Made and delicious
5
Brenda
Scrumptious!!!
5
Mary Groom
Yum yum yum
5
June
I'm going to try all recipes before Xmas. 2 birthdays Dec plus xmas
5
Annie
Almost exactly my recipe years ago for years 😍 Best Pavlova
5
Sandy W
I love making Pavs for special occasions, this is my favourite recipe, not a fan of the music though.
5
Helen
This recipe is second to none
5
Raewyn
Great
5
Big Back
This Pavlova was so giving. My bigback fam gulped it back
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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