Berry Pavlova Sponge Cake

For the sponge cake:
Preheat oven to 350 F. Grease and flour two round 8″ cake pans.

In a medium sized bowl sift flour with baking soda and cream of tartar. Set aside.

In a large bowl beat egg whites with a pinch of salt until stiff peaks form. Gradually mix in the sugar, then egg yolks.
Add vanilla. Gently fold in the flour mixture.

Divide batter between the two 8-inch round cake tins. Bake for 20-25 minutes. Remove from oven and but leave cakes in tins for 10 minutes. Then remove them from the tins and cool over a metal rack.

For the pavlova (adapted from Nigella Lawson’s Chocolate Raspberry Pavlova):

Preheat oven to 325 F.

Using a pencil or a Sharpie, place one of the round cake tins onto a piece of wax paper and trace around the tin to form a circle of the same size. Flip the paper over so that the marking is on the bottom and place the paper onto a cookie sheet.

Whip egg whites until soft peaks form. Then gently incorporate the sugar until shiny. Then mix in the vinegar.

Gently spread the egg-white mixture into the circular space outlined on the wax paper. Bake for about 20-25 minutes, until the pavlova is crispy on the outside, but spongy on the inside.

For the assembly:
In a mixing bowl, whip the heavy cream until soft peaks form. Gently add the powdered sugar and vanilla and mix to combine.

Place one of the sponge cakes onto a cake plate and smooth 1/3 of the whipped cream on top. Place the meringue/pavlova over the cream and top with another smooth layer of cream.

Top with the second cake and smooth the last of the whipped cream over the top. Arrange fresh berries over that and sprinkle with shaved chocolate. Now you’re a rock star.

Just resist swiping your finger across for a taste.