Uncooked Pavlova / Egg Yolk Sponge

Uncooked Pavlova / Egg Yolk Sponge


2 people made this

Uncooked Pav. has been a favourite for many years. To use the egg yolks up, I make the sponge so I must give you both recipes for a two-in-one dessert. Uncooked pav. is basically pavlova without the crunchy outside. Kids love this. It can be used like a pavlova base or put into nice wine glasses and layered with fruit - strawberries and kiwi fruit for Xmas. This sponge is light and fluffy as it should be. Use as as sponge cake or another dessert base. Both are very good.

Clarefisher Western Australia, Australia

Serves: 8 

  • Uncooked Pavlova
  • 1 Dsp (2 teaspoons) gelatine
  • 1/2 cup boiling water
  • 2 egg whites
  • 1 tsp vanilla essence
  • ½ cup caster sugar (if on a sugar free diet use Splenda)
  • 1 tsp vinegar
  • pinch of salt
  • Egg yolk sponge cake
  • 2 egg yolks and 2 whole eggs
  • ½ cup sugar
  • 3/4 cup self raising flour
  • 1 flat tablespoon cornflour
  • splash of vanilla essence
  • 2 tablespoons hot water

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. To make the uncooked pavlova: dissolve the gelatine in the boiling water. Beat all the ingredients together on high for 15 minutes. (10 if using Splenda)
  2. Pile onto a fancy plate or into wine glasses.
  3. Refrigerate at least ½ hr or all day (who cares!)
  4. Decorate your way before serving with fruit and cream.

  5. To make the egg yolk sponge: Beat the egg yolks and whole eggs well.
  6. Add sugar, slowly beating till light and fluffy.
  7. Gently stir in sifted flour and cornflour till combined.
  8. Pour into 2 greased sponge tins
  9. Bake 160C fan forced or 180C not fan forced for 20 minutes
  10. Leave 5 minutes to cool in the tins. Turn out and cool.
  11. Use as you wish. Or just sandwich together with jam and cream. Sprinkle the top with a dusting of icing sugar.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate