a lifestyle blog about motherhood, intention, whimsical moments, and wellness
Time in the Kitchen.
So often the kitchen is the hub of the home – a place to gather together family and friends. It’s busy and full of life most of the time! We love setting aside intentional time to be in the kitchen with our kids. A time that isn’t rushed, we aren’t worried about the mess, and we can all have fun in the kitchen together!
We put our favorite songs on, diffuser our favorite oils, and get out all the ingredients to make a yummy treat! Today I am going to share a recipe I found recently that we all adore for Pavlova cake!
We generally just mix up some muffins or cupcakes but Pavlova cake is light and airy and covered in fresh berries – the perfect dessert for warm weather.
Be sure to set your eggs out ahead of time so that they can come to room temperature.
Here’s what you need:
3 egg whites, room temp
1 cup white sugar
pinch of salt
1 tablespoon corn starch
1 teaspoon lemon juice
1.25 cups heavy whipping cream
1/2 cup powdered sugar
fresh berries
Preheat the oven to 300 F. Line a baking sheet with parchment paper and draw a 9” circle on it as your guide.
In a mixing bowl, beat eggs whites on high until soft peaks form. Add 3/4 cup of the sugar, while continuing to whip. Once the sugar is completely dissolved, mix the cornstarch and remaining sugar together, and fold it into the meringue with the lemon juice.
Spread a layer of the meringue to fit the circle on the parchment paper, about 1/4” think. Use the remainder of the mixture to pipe or spoon little swirls around the edges to form a shallow bowl.
Bake in your preheated oven for an hour. Turn the oven off, but leave the cake in the oven for another 30 minutes. When it’s cool, it should be hard on the outside and soft on the inside.
In another mixing bowl, ship together the whipping cream and powdered sugar until it’s thick and creamy. Cover the top of your Pavlova and decorate with your favorite berries. Enjoy!
Creating fun memories in the kitchen is something your kids will treasure forever!
cake with Kathleen Campbell HERE
May 28, 2019
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