Rainbow pavlova cake

Get creative in the kitchen with this deliciously indulgent and colourful rainbow pavlova cake - the perfect treat to make with the kids! Fun, bright, and so delicious!

  • 25 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


Rainbow pavlova cake
  • 8 egg whites
  • 2 cup caster sugar
  • 1 tablespoon cornflour
  • 2 teaspoon white vinegar
  • blue, red, yellow, green food colouring gels
  • 600 millilitre thickened cream
  • 1 teaspoon vanilla essence or extract
  • quartered strawberries, chopped kiwi fruit, orange segments, fresh passionfruit pulp, to serve
  • mint sprigs, to serve


Rainbow pavlova cake
  • 1
    Preheat oven to 120°C/100°C fan-forced. Line 4 oven trays with baking paper. Using a pencil and a 20cm plate as a guide, mark a disc on each piece of baking paper. Turn paper over.
  • 2
    Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until sugar dissolves and firm peaks form. Add cornflour and vinegar; beat until combined.
  • 3
    Divide mixture into 4 equal portions. Tint each portion with one of the food colourings. Spread each portion onto prepared trays. Bake for 1½ hours or until dry to the touch, swapping trays halfway during cooking. Using an electric mixer beat cream and vanilla in a large bowl until soft peaks form.
  • 4
    To assemble pavlova, place the blue meringue on a serving platter. Spread with a quarter of the cream. Repeat layers finishing with cream. Top with fruit, mint and a dusting of icing sugar. Serve immediately.

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