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How to make the perfect pavlova, according to chemistry experts

<a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> and <a href="https://theconversation.com/profiles/chloe-taylor-1400788">Chloe Taylor</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But despite its simplicity, there’s a surprising amount of chemistry involved in making a pavlova. Knowing what’s happening in each step is a sure-fire way to make yours a success. So exactly what does it take to make the perfect pavlova? Let us break it down for you. <h2>Egg whites</h2> <a href="https://theconversation.com/eight-cracking-facts-about-eggs-150797">Egg white</a> is basically a mixture of proteins in water. Two of these proteins, ovalbumin and ovomucin, are the key to forming a perfect foamy meringue mixture. Whipping the egg whites agitates the proteins and disrupts their structure, causing them to unfold so the protein’s interior surface is exposed, in a process <a href="https://theconversation.com/sunny-side-up-can-you-really-fry-an-egg-on-the-footpath-on-a-hot-day-172616">known as denaturing</a>. These surfaces then join with one another to trap air bubbles and turn into a stable foam. Egg yolk must be completely removed for this process to work. Yolk is mostly made of fat molecules, which would destabilise the protein network and pop the air bubbles. It only takes a trace amount of fat, or even just a greasy bowl, to disrupt foam formation. You should always whip your egg whites in a clean glass or metal bowl. Plastic bowls are more likely to hold leftover grease. <h2>Sugar</h2> A traditional pavlova uses sugar – a lot of it – to provide texture and flavour. The ratio of sugar to egg white will differ between recipes. The first thing to remember is that adding more sugar will give you a drier and crispier texture, whereas less sugar will lead to a softer and chewier pavlova that won’t keep as long. The second thing is the size of the sugar crystals. The larger they are, the longer they’ll need to be whipped to dissolve, and the greater the chance you will overwork the proteins in your meringue. Powdered icing sugar (not icing mixture) is preferable to caster or granulated sugar. If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white. <h2>Acid</h2> Many pavlova recipes call for adding cream of tartar or vinegar. Cream of tartar is also known as potassium hydrogen tartrate, which you may have seen in the form of crystals at the <a href="https://theconversation.com/louis-pasteurs-scientific-discoveries-in-the-19th-century-revolutionized-medicine-and-continue-to-save-the-lives-of-millions-today-191395">bottom of a wine glass</a>. These acids act as a stabilising agent for the meringue by aiding in the unfolding of the egg white proteins. More isn’t always better, though. Using too much stabiliser can affect the taste and texture, so use it sparingly. <h2>Heat</h2> Cooking a pavlova requires a very slow oven for specific chemical reasons. Namely, egg white proteins gel at temperatures above 60°C, setting the meringue. At higher temperatures a chemical reaction known as the <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">Maillard reaction</a> takes place in which proteins and sugars react to form new flavourful compounds. We can thank the Maillard reaction for many delicious foods including <a href="https://theconversation.com/brewing-a-great-cup-of-coffee-depends-on-chemistry-and-physics-84473">roasted coffee</a>, toast and <a href="https://theconversation.com/what-makes-smoky-charred-barbecue-taste-so-good-the-chemistry-of-cooking-over-an-open-flame-184206">seared steak</a>. However, excessive Maillard reactions are undesirable for a pavlova. An oven that’s too hot will turn your meringue brown and give it a “caramelised” flavour. Recipes calling for pavlova to be left in the oven overnight may actually overcook it. At the same time, you don’t want to accidentally undercook your pavlova – especially since uncooked eggs are often responsible for <a href="https://theconversation.com/how-to-avoid-food-borne-illness-a-nutritionist-explains-153185">food poisoning</a>. To kill dangerous bacteria, including salmonella, the pavlova’s spongy centre must reach <a href="https://foodsafety.asn.au/eggs/">temperatures above 72°C</a>. An alternative is to use pasteurised egg whites, which are briefly heated to a very high temperature to kill any pathogens. But this processing may also affect the egg white’s whippability. <h2>Substitute ingredients</h2> People love pavlova, and nobody should have to miss out. Luckily they don’t have to. If you want to <a href="https://theconversation.com/a-taste-for-sweet-an-anthropologist-explains-the-evolutionary-origins-of-why-youre-programmed-to-love-sugar-173197">limit your sugar intake</a>, you can make your meringue using sweeteners such as <a href="https://theconversation.com/whats-the-difference-between-sugar-other-natural-sweeteners-and-artificial-sweeteners-a-food-chemist-explains-sweet-science-172571">powdered erythritol or monk fruit</a>. But, if you do, you may want to add some extra stabiliser such as cornflour, arrowroot starch, or a pinch of xanthan gum to maintain the classic texture. Also, if you want a vegan pavlova, you can turn to the chickpea instead of the chicken! <a href="https://review.jove.com/t/56305/composition-properties-aquafaba-water-recovered-from-commercially">Aquafaba</a> – the water collected from tinned or soaked beans – contains proteins and carbohydrates that give it emulsifying, foaming and even thickening properties. Egg-free pavlova recipes typically replace one egg white with about two tablespoons of aquafaba. And for those of you who don’t do gluten, pavlova can easily be made <a href="https://theconversation.com/gluten-free-diet-is-expensive-socially-challenging-for-those-with-celiac-disease-and-wheat-allergy-155861">gluten-free</a> by using certain stabilising agents. All that’s left is to get creative with your toppings and decide what to do with those leftover yolks!<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/196485/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> and <a href="https://theconversation.com/profiles/chloe-taylor-1400788">Chloe Taylor</a>, Research Fellow - PhD candidate, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-the-perfect-pavlova-according-to-chemistry-experts-196485">original article</a>.

Food & Wine

Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Coconut strawberry jam drops

These strawberry jam droplets are like the perfect, golden biscuit, filled with the perfect sweet treat. The coconut gives these traditional sugary snacks the richness they’ve been missing. Serves: 32 biscuits Ingredients: <ul> <li>125g butter, chopped, at room temperature</li> <li>⅔ cup caster sugar</li> <li>1 teaspoon maple syrup</li> <li>1 egg yolk</li> <li>1 ¼ cups self-rising flour, sifted</li> <li>⅔ cup desiccated coconut</li> <li>⅓ cup strawberry jam</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Line two large flat baking trays with non-stick baking paper.</li> <li>Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined.</li> <li>Using a heaped teaspoon of mixture, roll into balls. Place onto baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam.</li> <li>Bake 1 tray at a time for 12-15 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.</li> </ol> Images: Shutterstock

Food & Wine

French toast in a mug

French toast for one has never been easier to make. Whether for breakfast or a naughty midnight snack, you’ll love this recipe. Ingredients: <ul> <li>1-2 pieces of (any) bread</li> <li>Butter, to grease</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>1 teaspoon of cinnamon</li> <li>Maple syrup</li> </ul> Method: 1. Cut pieces of bread into cubes. 2. Grease inside of mug with butter. 3. Place bread in mug. 4. In a bowl add egg, milk and cinnamon and mix. 5. Pour into your mug on top of the bread and let it soak in. 6. Microwave for one to one and a half minutes until cooked. 7. Top with syrup and enjoy. Images: Shutterstock

Food & Wine

Lemon curd and cream sponge cake

Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations. Serves: 12 Ingredients: <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> Lemon curd <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> Cream <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> Method: 1. Preheat the oven to 180°C. Grease and line two cake tins. 2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel. 3. Slowly beat in the eggs, one at a time, until the mixture is well combined. 4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture. 5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. 6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat. 7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. 8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon. 9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. 10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. 11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges. Images: Shutterstock

Food & Wine

Apple and pear strudel

This moist, delicious apple and pear strudel makes a warming winter dessert, and is a fantastic recipe to try in the kitchen with your grandchildren. Ingredients: <ul> <li>Granny smith apple</li> <li>Pear</li> <li>65g seedless raisins</li> <li>55g walnut halves</li> <li>1 1/2 teaspoons ground cinnamon</li> <li>70g caster sugar</li> <li>5 sheets of filo pastry</li> <li>2 tablespoons vegetable oil</li> <li>Icing sugar, to dust</li> </ul> Method: <ol> <li>To begin, preheat oven to 220°C then prepare the fruit by peeling and coring the apple and pears, then coarsely chop them along with the seedless raisins and walnut halves.</li> <li>Combine the fruit and walnuts in a medium bowl with the cinnamon and caster sugar.</li> <li>Place the filo sheets on a clean work surface.</li> <li>Cover the filo sheets with a dry tea towel than a damp tea towel to prevent from drying out.</li> <li>Brush one of the filo sheets with a little oil, then top with another sheet and brush with oil.</li> <li>Continue this layering process with the remaining filo sheets.</li> <li>Spoon the fruit mixture on the short edge of the filo, leaving a 4cm border.</li> <li>Fold in the ends and roll up to enclose, then brush with oil and place on baking tray.</li> <li>Bake on top shelf of oven for 15 minutes or until golden brown.</li> <li>Dust with icing sugar, cut into equal slices and serve.</li> </ol> Images: Shutterstock

Food & Wine

The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

Irish apple cake

This delightfully old-fashioned Irish apple cake is not only easy to make but tastes delicious served with custard. Serves: 8 Ingredients: <ol> <li>1 ¼ cup plain flour</li> <li>1 teaspoon baking powder</li> <li>¾ cup caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>75g butter, plus extra for greasing</li> <li>3 apples, peeled, cored, cut into slices </li> <li>1 egg</li> <li>¼ cup milk</li> <li>Salt and pepper, to season</li> <li>Custard, to serve</li> </ol> Method: <ol> <li>Preheat oven to 180°C Grease a 20cm round tin with melted butter.</li> <li>Place flour, baking powder, sugar and cinnamon into a large bowl. Cut the butter into flour and use fingers to mix into flour until it resembles fine crumbs. Add apples and toss to combine.</li> <li>In a separate mixing bowl, beat eggs and milk together. Add to the apples and flour mix, using a spatula to combine. Batter will be thick.</li> <li>Pour into cake tin. Flatten the top with back of spatula. Sprinkle extra sugar over the cake. Bake for 30-40 minutes or until golden. Serve with custard. </li> </ol> Images: Shutterstock

Food & Wine

Classic Apple pie

There’s nothing quite like a warm slice of apple pie. Served with ice cream. Or cream. Or custard. Or all three, if you’re feeling especially naughty. This recipe combines homemade pastry with an irresistible filling for a classic dessert that won’t last long in your fridge. Ingredients: Pastry <ul> <li>1 ¾ cup plain flour</li> <li>½ cup self-raising flour</li> <li>⅓ cup caster sugar</li> <li>Salt</li> <li>2 eggs</li> <li>185g unsalted butter, chilled and cut into small cubes</li> <li>1 tablespoon milk</li> <li>1 tablespoon caster</li> <li>1 tablespoon chilled water</li> </ul> Filling <ul> <li>1.1kg apples (we like to use a mixture of Granny Smith and Golden Delicious), peeled, cored, sliced about ½ cm thick</li> <li>¼ cup granulated sugar</li> <li>¼ cup light brown sugar</li> <li>1 tablespoon lemon juice</li> <li>1 teaspoon cinnamon</li> <li>¼ teaspoon ground nutmeg</li> <li>¼ teaspoon salt</li> <li>2 tablespoons unsalted butter</li> <li>1 ½ tablespoons corn flour</li> </ul>

Food & Wine

"Bring them back!": Arnott's axes beloved bikkies

Fury has broken out among Arnott’s fans as the famed Aussie biscuit brand has announced the discontinuation of one of its most popular products without warning. That's right - Honey Jumbles are no longer on sale. It's no secret the people are furious as angry shoppers flooded Arnott’s on social media with complaints after their beloved biscuit got the chop. However, the decision to cut the iconic soft-baked gingerbread fingers which are topped with pink or white icing, happened back in July 2021 and only now are people pleading with Arnott’s to “bring them back!”, branding the decision “horrible”. “Arnott’s honey jumbles got discontinued and I’m just finding out. This is horrible news,” one devastated fan wrote on Twitter. “So, Arnott’s, we’re just going to cancel Honey Jumbles without any warning huh?” another wrote alongside a crying face emoji. “Not fair! There’s only so many Venetia’s you can eat when you can’t get Honey Jumbles,” a third said. Amy Wagner, the Arnott's director of PR and consumer experience, has said the decision to axe the biscuit came from poor sales. “We stopped baking our Honey Jumbles in July 2021. At this stage, there are no plans to bring the product back to shelf." However, she softened the blow by revealing Arnott’s had released an adapted Honey Jumbles recipe for the “very passionate fans” so they can recreate the “iconic” biscuit at home. Image: Arnott's

Food & Wine

Strawberry ricotta cake

This impressive-looking strawberry cake is much simpler to make than it looks. Serves: 6 Ingredients: <ul> <li>Butter, for greasing</li> <li>4 eggs, separated</li> <li>1 ½ cups ricotta</li> <li>100g caster sugar</li> <li>1 lemon, zested</li> <li>1 teaspoon vanilla extract</li> <li>½ cup plain flour</li> <li>4 strawberries, halved</li> <li>Brown sugar, for dusting</li> </ul> Method: 1. Preheat oven to 180°C. Grease a 20cm springform pan with butter. 2. Place egg whites in small, clean bowl and beat until stiff peaks form. Add egg yolks, ricotta, sugar, lemon zest and vanilla into a large bowl. Beat until smooth and creamy. Fold in flour and beat until well combined. 3. Gradually fold in egg whites into batter. Pour batter into prepared pan. Press strawberries on the top of batter. Sprinkle with brown sugar. 4. Bake for 30 to 35 minutes or until cake is firm and cooked through. Let cool before serving. Image: Getty

Food & Wine

Baked rice custard

As featured in the Over60 cookbook, The Way Mum Made It, Patricia Smith says of her recipe, “I used to make this for my three daughters and then I started making it for my five granddaughters and five grandsons — they all love it and request it whenever they come over to my place.” For a limited time you can get 23 per cent of the Over60 cookbook, The Way Mum Made It. Serves: 4–6 Ingredients: <ul> <li>2 cups milk</li> <li>2 egg yolks</li> <li>300 ml cream</li> <li>1½ cups cooked rice, rinsed, drained</li> <li>½ cup caster sugar</li> <li>½ teaspoon cinnamon</li> <li>1 teaspoon vanilla extract pinch of nutmeg, plus extra to sprinkle</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Combine the milk, egg yolks, cream, rice, sugar, cinnamon, vanilla and nutmeg in a bowl.</li> <li>Pour the mixture into a ceramic ovenproof dish. Stand the dish in a baking dish with enough water to come halfway up the sides. Bake in the oven for 40 minutes, or until the custard is set.</li> </ol> Remove from the oven and set aside for 10 minutes before serving. Serve warm. Image: Getty

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

Food & Wine

Microwave cinnamon roll

If you find yourself craving a cinnamon roll at home, this single serve microwavable cinnamon bun recipe couldn’t be easier. Serves: 1 Ingredients: <ul> <li>⅓ cup and 1 tablespoon of oat flour</li> <li>½ teaspoon of bi-carb soda</li> <li>⅛ teaspoon of salt</li> <li>1 tablespoon of coconut oil, melted</li> <li>2 tablespoons and 2 teaspoons of mashed banana</li> </ul> Filling <ul> <li>2 soft pitted dates</li> <li>½ teaspoon of cinnamon</li> <li>Vanilla icing</li> </ul> Method: 1. Combine flour, bi-carb soda, and salt in a bowl. 2. Melt coconut oil in microwave. Add bananas and oil to flour mixture. 3. Stir until a dough is formed and roll into a ball. 4. To create the filling, dice dates and mash with a fork until they form a paste. 5. Mix together with cinnamon. 6. On a floured surface, roll out dough into a rectangle and straighten sides using a knife. Reincorporate cut dough into the rectangle, making sure that it is long. 7. Spread filling across dough and, lengthwise, fold dough in half. 8. Roll dough into a cinnamon bun shape. 9. Place into a greased mug or ramekin and microwave for one and a half to two minutes. 10. Top with vanilla icing. Image: Getty

Food & Wine

Homemade vanilla custard

It’s easy to make, delicious to eat and goes so well over pancakes, crumbles and stewed fruits. You’ll never go back to store-bought versions again. Ingredients: <ul> <li>1 cup milk</li> <li>1 cup thickened cream</li> <li>1 teaspoon vanilla extract</li> <li>4 egg yolks</li> <li>1 ½ tablespoon cornflour</li> <li>¼ cup caster sugar</li> </ul> Method: <ol> <li>Combine milk, cream and vanilla essence in a saucepan over medium heat. Stir constantly for 5 minutes until mixture is hot but not boiling. Remove saucepan from heat.</li> <li>Whisk egg yolks, cornflour and sugar in a large bowl until combined. Pour hot milk mixture in, whisking continuously.</li> <li>Return mixture back to saucepan over low heat. Cook, stirring, for 10 minutes or until custard thickens. Do not allow mixture to boil otherwise custard might curdle. Serve warm or refrigerate to keep.</li> </ol> Image: Getty

Food & Wine

A red velvet twist on the classic marble cake

Perfect for a Sunday morning, or if you want to make a final impression at your next dinner party, the options are endless. Serves: 8 Prep and cooking time: 1 hour, 20 minutes INGREDIENTS Cake 320g plain flour 40g cornflour 2 tsp baking powder ½ tsp salt 225g butter, softened 500g caster sugar 100g Greek-style yoghurt 1 vanilla bean pod 5 large eggs 120ml milk Red velvet swirl 30g unsweetened cocoa powder 75g milk 1 tbsp red food colouring Lemon drizzle icing Juice of 1 lemon 225g icing sugar, sifted METHOD <ol> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, whisk together flour, cornflour, baking powder and salt. </li> <li dir="ltr" aria-level="1"> In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined. </li> <li dir="ltr" aria-level="1"> Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl. </li> <li dir="ltr" aria-level="1"> Add eggs one at time, mixing well after each addition. </li> <li dir="ltr" aria-level="1"> Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined. </li> <li dir="ltr" aria-level="1"> In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined. </li> <li dir="ltr" aria-level="1"> Add 1/3 cup plain batter and then 1/3 cup red velvet batter on top. Continue alternating batters, working your way around the tin, until batter is finished. </li> <li dir="ltr" aria-level="1"> Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean. </li> <li dir="ltr" aria-level="1"> Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely. </li> <li dir="ltr" aria-level="1"> To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve. </li> </ol> Image: Better homes & Gardens

Food & Wine

Allen’s drop lollies inspired by iconic Kirks soft drinks

Two iconic brands have teamed up to bring Aussies an interesting sweet treat. <h4 dir="ltr">Introducing: Allen’s gummy candy inspired by Kirks soft drinks.</h4> The collaboration is inspired by Kirks Classic Pasito, Creaming Soda and Lemonade flavoured drinks. The lollies come in a 170g pack for $3.60 from all major supermarkets and convenience stores from late-August 2022. Fans of the brands were immediately thrilled by the news, as the Nestlé Head of Marketing Confectionery Joyce Tan said, “We’re so excited to introduce Allen’s Inspired by Kirks as a celebration of party memories.” “So many Aussies share moments of Kirks soda flavours and Allen’s lollies at their social celebrations – and now we’ve brought these icons together for the ultimate classic party combo. “We’ve been making lollies here in Victoria since 1891 and with each new creation we hope each bite transports lolly lovers back to those shared moments and brings a smile to their face.” Kirks Senior Brand Manager Catalina Pachon said, “We’re thrilled to partner with Allen’s who celebrate and love sharing moments together, just like Kirks. “These new lollies are inspired by Kirks favourite flavours which are well-known by generations of Australians.” It’s not the first iconic collaboration Nestlé has released in recent weeks, with the recent KitKat Milo flying off shelves across the country. Image: Allen's

Food & Wine

Strawberry and Apple Crumble

All it takes is just one bite of this fruity delight and it'll instantly become a cereal favourite. <h2 dir="ltr">Ingredients</h2> 600g apples, peeled, cored, thinly sliced 2 Tbsp water 2 tsp CSR LoGiCane Sugar 300g pkt frozen strawberries <h3 dir="ltr">Oat and pistachio crumble</h3> 50g (½ cup) rolled oats 40g (1 cup) Special K cereal, roughly crushed 2 Tbsp unsalted pistachio kernels, finely chopped ¼ tsp ground cardamom 1 Tbsp honey 1 eggwhite (from 50g egg), lightly whisked <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Put apple, water and sugar in a medium saucepan over a medium heat. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 7 minutes or until apple is almost tender. Remove pan from heat and set aside, covered, for 5 minutes or until apple is tender. </li> <li dir="ltr" aria-level="1"> Meanwhile, to make oat and pistachio crumble, put rolled oats, cereal, pistachios and cardamom in a small bowl. Add honey and eggwhite, and stir until well combined. </li> <li dir="ltr" aria-level="1"> Preheat oven to 170°C (fan-forced). Put a 2L (8-cup) ovenproof dish on an oven tray. Add apple mixture to the dish. Sprinkle strawberries over apple mixture. Sprinkle crumble over strawberries. Bake for 15 minutes or until the topping is golden brown. Serve immediately. </li> </ol> <h3 dir="ltr">Nutrition Info PER SERVE</h3> 750kJ, protein 4.5g, total fat 3.5g (sat. fat 0.5g), carbs 30g, fibre 4.8g, sodium 47mg. Carb exchanges 2. GI estimate low.

Food & Wine

The collaboration we’ve all been waiting for: KitKat and Milo

Chocolate lovers are in for a treat as two iconic brands have collaborated to make the ultimate snack. KitKat have announced a new collaboration with Milo, which will see the chocolate bar filled with the choc-malt flavoured drink that so many associate with an Aussie childhood. There will be three different bars on offer from late July – chunky, bar and block. “We’re beyond thrilled and proud to announce KitKat’s biggest ever collaboration with KitKat packed with Milo,” Joyce Tan, Nestlé’s head of marketing, said. “We know KitKat lovers are passionate about how they eat their KitKat and similarly, Milo fans have unique ways of enjoying their hot or cold Milo. “So now, we can’t wait to see how Aussies enjoy their KitKat packed with Milo.” Social media quickly erupted with excitement as many shared their excitement for the well anticipated collaboration. The KitKat Milo block will sell for $5, while both the chunky and regular bar blocks will sell for just $2. Image: Katkit.com.au

Food & Wine

Exciting release from Cadbury has chocoholics losing their minds

After making its debut in New Zealand, fans have made quite the stir over the Boysenberry Ripple block that it’s now jumped across the ditch and come to Aussie shores. Social media users have been unable to contain their excitement over the new block. Particularly Chef Nick Vavitis, who has shared a video to social media of himself trying the new chocolate block. “Wow, Cadbury Australia has done a really good job here, guys,” he said. “It reminds me exactly of … I can’t even speak, it’s so good!” <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CfWBK_YJLRH/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CfWBK_YJLRH/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Nick Vavitis (@nickvavitiss)</a> </div> </blockquote> He rated it a 14 out of 10. Instagram account @FoodFindsGeelong also shared a review of the new treat. “Phew – we thought this was only going to be available in NZ but yay it’s here in Australia,” the review said. “We love Jelly Tip Whittakers and boysenberry ice cream so this is the perfect combination. “Good ratio of silky jelly to chocolate. Could always do with more vanilla crème and a stronger boysenberry flavour, but really well done and it’s great to see a different flavour that hasn’t been done.” Currently, Cadbury’s Boysenberry Ripple bar is available exclusively in 7-Eleven stores. Image: Instagram

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