what to do with leftover eggwhites?

pavlova!

no, this is not the name of another russian olympian (although i do remember a rather cute hockey player named pavlov)i am obssessing over. this is actually my new dessert opus in the kitchen. . . new zealand pavlova.

"jona is baking?" you might ask in disbelief. "surely that would be a disaster!". . . i thought so too myself. . . but thankfully this is probably one of the easiest cakes to make, that's if somebody has already separated the eggyolks from the whites for you. . . which somebody actually did for me since they were making leche flan which only requires egg yolks. . . anyway, as long as you have one of those electric mixers, you're set to go. . . the recipe calls for:

3 egg whites
1/4 cup sugar
1 tsp vanilla extract
1 tsp vinegar (white cane preferably but whatever's available is ok)
1 tbsp boiling water
as much whipped cream as you want
whatever fruit is in season (or fruit cocktail if you want to make your life easier)

1. preheat oven to around 475 deg. fahrenheit (i didn't really follow this since our oven doesn't indicate temperature , it just says 1, 2, 3 ,4... til 10... i just use 4...really nothing to it, just an arbitrary number...). grease baking pan
2. beat egg whites until stiff, add sugar and vanilla gradually while continuously beating.
3. add vinegar and water once the batter(?) is glossy, continue beating until glossiness(?) is gone and batter is very stiff
4. pour batter into pan. make slight "indentation" in the center so that sides are slightly higher.
5. place in oven and turn off heat. leave inside oven for about an hour
6. when knife comes out clean when you stick it into the center, the cake is done. let it cool and then add as much whipped cream and fruit as you want.

o diba, akala mo kung sinong expert. gahleng.

for those who are going to my party tomorrow, you might be able to sample my baking, that's if di pa siya nagshi-shrink. . . mukhang lumiliit siya e. . .