Anne Kozicki shares her Nanny Cakes Pavlova recipe with the globe

DUBBED ‘Nanny Cakes,’ Ingleburn great grandmother Anne Kozicki, 85, has become an internet chef, after sharing her pavlova recipe on YouTube.

Anne Kozicki, 85, has the secret for making the perfect pavlova.

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AT the age of 85, Ingleburn great grandmother Anne Kozicki has become a YouTube chef, after a video shared by her granddaughter Carly Cosmo has been enjoyed by food lovers around the globe.

The video of Mrs Kozicki sharing her secrets to making a melt in the mouth pavlova has had 196 views. Mrs Kozicki proudly reports it has also been watched by relatives in Ireland, England and Canada.

“It’s a bit of fun and we have a great laugh,’’ Mrs Kozicki said of making the video with Carly.

Mrs Kozicki’s passions are cooking and her family and the duo are now planning their next YouTube production of the great grandmother making her famous pecan pie. Videos of her making fruit cake and chocolate cake are also in the pipeline.

Mrs Kozicki said Carly first suggested making the videos so in the future she could remember the fun times they shared together.

Mrs Kozicki said the secret to making the perfect pavlova was to beat the egg whites to firm peaks before adding sugar.

“The egg whites should be so firm you could hold the bowl over your head,’’ she said with a smile.

Great granddaughter Emma, now 4, came up with the name “Nanny Cakes” in honour of Mrs Kozicki’s passion for home cooking and baking.

Anne Kozicki likes to decorate the pavlova with cream, chocolate, cherries and peaches.

NANNY CAKES PAVLOVA

INGREDIENTS:

6 medium eggs at room temperature, pinch of salt, 1 ½ cups caster sugar 1 ½ teaspoons vanilla essence, 1 ½ tsp cornflour, 1 ½ tsp vinegar, thickened cream, fruit of your choice

METHOD:

Pre-heat oven to 140C (no fan force) and line a circular cake tin with baking paper.

Place the pinch of salt into a large non-plastic bowl.

Separate the egg whites from the yolks, and then add the whites into the bowl.

With an electric mixer, beat the egg whites and salt on the highest level until mixture is stiff. If the mixture is runny, beat for a little longer.

Whisk the egg whites until firm before adding the sugar.

Turn the speed of the mixer to the middle level and while still beating, gradually add the caster sugar. Continue beating until the mixture is thick. When you take the beaters out they should be full of the concoction.

Once mixed, add the cornflour, vanilla essence and Vinegar. With a large metal spoon fold all ingredients together.

Pour mix into cake tin and baked for one hour. Once baked, leave the pavlova in the oven to cool. For a shorter cooling time leave the oven door part opened. You can use the end of a wooden spoon to do this. Leave for three hours. Add thickened cream and fruit, decorate pavlova and enjoy.