A bit of a favourite in Australia is the Pavlova - particularly at Christmas. Our CWA cookbook has a lovely recipe for Pavlova Cake which I have reproduced below:
Ingredients: Four egg whites; 8 oz castor sugar; 1 dessertspoon cornflour; 2 teaspoons vinegar.
Filling: Cream; mixed fresh fruit; tinned fruit; nuts.
Beat egg whites until stiff, then continue beating, adding sugar gradually. Gently fold in cornflour, then vinegar. Cook ina slow oven (250 degrees) for 1 1/4 hours. Leave till quite cold, then turn onto a plate upside down.
Fill with fresh or tinned fruit then cream, and sprinkle with nuts if desired.
To make removal from pan easier, use bottom of sponge tin (turned upside down) and wrapped round with paper to stand up about 2 inches. Line bottom with paper and grease well, then dust with cornflour. Alternatively use aluminium foil shaped up at sides, greased and dusted with cornflour.
This recipe is courtesy of Mrs E Doye.