Today is a public holiday in New Zealand. Waitangi Day. The day when, in 1840, the treaty between indigenous Maori and a representative of the crown was signed, putting the land under the protectorate of the English. Pavlova thought it was a good idea to celebrate the day with a cake and mentioned it to Mouse. Of course Mouse immediatly thought Pavlova would want to make the cake after which she is named. “Pavolva doesn’t fit into the flour and water concept at all” she said, perhaps a little too snobbishly.
“Just don’t assume” Pavlova, who is a scientist, camly said. “I am very well aware that pavlova is made of eggwhite and sugar. No, I want to make a sponge log.” Mouse felt a little bad and didn’t ask any further questions. She just held her hand out for the recipe. After she read through it, she said, “You know, we use cups as measurements, you use grams. That will confuse our readers!”
Pavlova threw her head back and said huffly, “I am a scientist, I don’t work with cups.”
Mouse didn’t want to push it and thought she might change the recipe when she edits it later. Instead she said to Pavlova, “There is no fat in it. That’s a good one for all the fat-phobic people.”
“Sugar is as bad as fat” commented Pavlova “and anyway, you have to fill the log. The easiest way is to whip up some cream and add fresh fruit. My favourite is a custard filling, I use Daredevil’s recipe. You could also just spread jam on it if you have nothing else on hand.”
3 eggs, 5 Tablespoons of water, 150g sugar, 100g wheat flour, 50g corn flour, 1 teaspoon of baking powder.
Baking paper, clean tea towel.
Preheat the oven to 2200C. Put baking paper on a tray.
In a big bowl mix water and eggs and beat it with an electric beater on the fastest speed for a minute. It will become foamy. Then very slowly pour in sugar while continuing to beat. In this process the egg mixture starts to thicken. Once all the sugar added continue beating for another 2 minutes.
Mix the two flours and the baking powder and sieve half of the flour mixture onto the egg mixture. Without stirring too much, fold into the egg mixture (this can be done with the electric beater on the slowest speed, or with a spoon). Continue with the rest of the flour in the same way.
Pour the batter onto the baking paper that’s on the tray and put in the oven for 12 minutes.
When it comes out of the oven, place the sponge cake on a clean tea towel and roll the tea towel and cake up. Let it cool. Once it is cool, carefully unroll, remove the tea towel and spread the filling of your choice on sponge cake and roll it up again.