Maple Pavlova Cake
- 375 ml (1 ½ cups) maple syrup
- 10 egg whites, at room temperature
- Pinch of cream of tartar
- 10 ml (2 teaspoons) cornstarch
- 5 ml (1 teaspoon) white wine vinegar
- 5 ml (1 teaspoon) vanilla extract
- In the bowl of an electric mixer, beat together all the ingredients until stiff peaks form.
- Ice the cake with the maple frosting and refrigerate for at least 2 hours before serving.