This one is slightly different to the one above.................and it's the one that's mainly cooked by women around here.

 

4 egg whites

pinch of salt

11/4 cups caster sugar

1 tblspn cornflour  (has more cornflour than the other one)

2 tspns vinegar   (the other one does not have vinegar in it)

150 ml cream whipped

strawberries, passionfruit & kiwi fruit to decorate

 

Place egg whites and salt in a perfectly clean bowl.  Beat slowly until frothy and increase speed, beat until the whites are very stiff and dry.

 

Gradually add the sugar, beating continously until the mixture is very stiff and stands in peaks.  With a metal spoon fold in the cornflour and vinegar.

 

Cover a greased scone tray with greaseproof paper and draw a circle about 18cm in diameter, a saucepan lid or plate is a good guide.  Brush the paper with melted butter.  Dust lightly with cornflour.

 

Pile the mixture on to the circle; it should be about 31/2 to 5 cm high.  It will swell to about 23 cm in diameter when cooked.

 

Bake in a very slow oven 140 deg. celcius for 1 hour and 20 minutes.   When cooked leave in over until cooled.

Remove paper and place on a serving dish when cool, top with whipped cream.

 

Decorate with strawberries, passionfruit or kiwi fruit.