I had found the recipe for this Pavlova on The Epicurious Website
Pavlova with Lemon Curd and Berries
The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.
The lunch got postponed,
What to do with the Lemon Curd?
It keeps well in the fridge
So I saved it to give the Grandkids for dinner a few days later
Lemon Curd Recipe
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan,
then add lemon juice and butter.
Bring to a simmer over medium-high heat, whisking,
then continue to simmer, whisking constantly, 1 minute.
Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture,
then whisk into remaining lemon mixture in saucepan.
Reduce heat to low and cook, whisking constantly, until curd is thickened,
about 2 minutes (do not let boil).
Transfer to a bowl and stir in zest.
Chill, surface covered with parchment, until cool, about 1 1/2 hours.
With half of the prepared curd
I put together some little tarts
Which were really delicious
I used shop bought pastry shells
To be honest...hardly worth making them
Lovely Crisp Pastry and every one of them perfect
Whip around 100 mls of cream
Fold the cream into the curd gently until mixed
Lovely pale lemon colour
These are wonderful…thumbs up from the kids
So what to do with the other half of the curd
“my waste not, want not frame of mind…
Use the egg whites
Didn't want to to make a Pavlova
Thought… maybe an egg white sponge ?
I thought, this recipe for Italian Sponge Cake
“Pan-di Spagna" that I found on a website aseasyasapplepie.com
was a sponge made using egg whites
WRONG…turns out it is whole eggs. I read it incorrectly
Oh well, into the freezer go the egg whites
I shall use them on another day
The recipe suggested using Cake Flour…not all purpose
I found out how to make that
You can find anything on the web
Have a look here
Easy peasy
So now, I was completely ready
Ingredients for a 18-20 cm (7-8 inches) pan.
120 grams granulated sugar
4 extra large eggs, at room temperature
1 teaspoon grated lemon zest or vanilla extract (optional)
120 grams cake flour, sifted
Instructions
Take out the eggs out of the fridge ahead of time
or soak them in a bowl of warm water for a few minutes.
Preheat the oven to 170 degrees C
Butter and flour a 20 cm (8 inch) pan.
Put the eggs, sugar, and lemon zest in the bowl of a stand mixer.
Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed).
To test that it has been beaten enough, let some of the mixture fall into the bowl.
If it remains "sitting" on top it means that it's ready.
Spoon the flour on top of the egg mixture, a little at a time, and fold it gently with a metal spoon.
Pour the batter into the prepared pan.
Don't smooth the top or bang the pan on the counter, leave it as it is!
I found that the cake cooked in 30 minutes
I tested it with a skewer (or a tooth pick)
Turn off the oven but leave the cake inside (put a wooden spoon in the oven door to keep it slightly open) for at least 10 minutes so it can cool down slowly.
loosen around the edges with a knife, then flip the cake on a wire rack upside down
(without the pan) to cool completely.
Combine with Whipped Cream
Gently fold with a metal spoon
Cut the cooled sponge in half with a bread knife
on the bottom half
Spread the lemon mix
Cover with sliced strawberries
Sponges can get a bit dry so cream it up well
Looks Great
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