Pavlova Cake

Put the egg whites in the electric mixer at the highest speed; when the egg whites begin to turn into a white foam add the sugar very slowly and gradually, tablespoon by tablespoon, while continuing to whip.

When the mixture becomes bright white and stable so that if you lift a little with a spoon and turn it nothing falls off.

Dissolve the starch in two tablespoons of vinegar and add it to the white mixture; fold gently with a spoon from the bottom up so the egg does not deflate.

Place the mixture on an uncovered baking sheet and put it in a preheated oven at 110°C—i.e., a very low or gentle heat.

Leave it in the oven for two hours and do not open the oven during baking for the entire two hours so the cake does not collapse; after two hours turn off the oven but leave the cake inside until it cools completely, because if you take it out or expose it to air while still hot it will collapse.

Prepare the fresh whipped cream and fruit as desired for decoration.

As for the oven time, this mainly depends on the strength of the oven and the thickness of the baking tray; the cake in the accompanying photos took two hours in the oven, but in any case be careful that the cake does not turn reddish and preserve its beautiful white color.