This cake is a  meringue and is baked very gently for a comparatively long time.  Do not attempt to speed things up.  Especially, neither make the oven any hotter, nor try to move the cake while warm.

Preheat oven 120°C

Separate the whites with great care into clean utensils.  Any trace of oil or fat, for example a drop of yolk, will spoil the meringue. Beat egg whites into very stiff peaks. Very gradually add the sugar, beating all the time Beat vinegar and vanilla into the mixture, and continue to do so for another five minutes after all the sugar has dissolved.

Gently fold in cornflour. Spoon out onto a foil covered tray and form into a 20cm circle. Sprinkle with extra sugar and bake for 1½  hours. Turn off heat and open oven door. Leave pavlova to cool completely before removing from oven.

Very gently peel foil away from bottom of pavlova. Store undecorated in a tightly sealed container until ready to use.

When ready to serve, whip cream, sugar and vanilla and pile into pavlova. Top with sliced strawberries, kiwi fruit, or other fruit to taste.

Serves 6-8

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