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Fruit pavlova cake Calories
Meringue-based dessert with cream and fresh fruit
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Fruit pavlova cake (120 g) has 342 calories. That works out to 285 calories per 100 g. It contains 47.8 g of carbs, 4.3 g of protein, 15.8 g of fat and 1.7 g of fiber. Its 114 µg of Vitamin A covers 13% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Fruit pavlova cake Nutrition Facts
Selected: 1 slice (medium) · 120 g
342
KCAL / 120G
Carbs
47.8g
· 17% DV
Protein
4.3g
· 9% DV
Fat
15.8g
· 20% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 5% · Fat 40%
Fruit pavlova cake nutrition facts table · 1 slice (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 9.72 g | 49% |
| Trans fat | 0.24 g | |
| Sodium | 94 mg | 4% |
| Total carbohydrate | 47.8 g | 17% |
| Fiber | 1.7 g | 6% |
| Protein | 4.3 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Fruit pavlova cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 120 g | 342 kcal |
| 1 piece (small) | 60 g | 171 kcal |
| 1 slice (thin) | 80 g | 228 kcal |
| 100 g | 100 g | 285 kcal |
| 1 piece (medium) | 100 g | 285 kcal |
| 1 serving (medium) | 150 g | 428 kcal |
| 1 slice (thick) | 160 g | 456 kcal |
| 1 piece (large) | 180 g | 513 kcal |
| 1 serving (large) | 220 g | 627 kcal |
Calculated from 285 calories per 100 g.
Frequently Asked Questions About Fruit pavlova cake
What is a fruit pavlova cake?
A fruit pavlova cake is a dessert made with a baked meringue base that is crisp on the outside and soft in the middle, topped with whipped cream and fresh fruit. It is usually served as a large cake and sliced at the table.
Why does a fruit pavlova cake have a soft centre?
The centre of a fruit pavlova cake is meant to stay soft and marshmallow-like while the outside dries into a crisp shell. A thick meringue base and gentle baking help create that contrast; it should not bake until completely dry like small meringues.
How do you stop a fruit pavlova cake from going soggy?
Add the whipped cream and fruit to a fruit pavlova cake shortly before serving. Moisture from both toppings softens the meringue over time, so store the unassembled base in a dry, airtight place rather than refrigerating it.
Which fruits go best on a fruit pavlova cake?
Strawberries, raspberries, kiwi, blueberries and passion fruit are popular on a fruit pavlova cake. Tart fruit balances the sweet meringue and cream, while fruit that is not overly juicy is less likely to make the base soggy.
Can you make a fruit pavlova cake ahead of time?
Yes, you can bake the meringue base for a fruit pavlova cake ahead of time and keep it airtight in a cool, dry place. Wait until close to serving to add the cream and fruit, since they quickly soften the crisp shell.
Why does a fruit pavlova cake collapse?
A fruit pavlova cake can collapse if its meringue is underbaked, the sugar has not dissolved fully, or it cools too quickly. Letting it cool gradually in the turned-off oven helps the structure settle; minor sinking is common and can be covered with toppings.
How should you store leftover fruit pavlova cake?
Store leftover fruit pavlova cake covered in the refrigerator because it contains whipped cream and fresh fruit. The meringue will soften as it sits, so the assembled dessert is best eaten soon rather than kept for several days.
Is a fruit pavlova cake the same as a meringue cake?
Not quite: a fruit pavlova cake uses a meringue base, but its centre is intentionally soft and chewy rather than dry throughout. It is also typically piled with whipped cream and fruit, unlike many meringue cakes.
Where did the fruit pavlova cake originate?
The fruit pavlova cake is claimed by both Australia and New Zealand, and its exact origin remains disputed. The dessert is named after Russian ballerina Anna Pavlova, who toured the region in the 1920s.
Why does sugar need to dissolve in fruit pavlova cake meringue?
Sugar needs to dissolve properly in the meringue for a fruit pavlova cake to bake with a smooth, stable shell. Rub a little mixture between your fingers while whisking; if it still feels gritty, keep beating before shaping the base.
Fruit pavlova cake Vitamins & Minerals
Vitamins
Vitamin A
114µg · 13% DV
Vitamin C
11.4mg · 13% DV
B2
0.14mg · 11% DV
B12
0.22µg · 9% DV
Minerals
Phosphorus
70mg · 10% DV
Selenium
4.56µg · 8% DV
Copper
0.06mg · 7% DV
Calcium
62mg · 6% DV
Potassium ⭐
162mg · 5% DV
Sodium
94mg · 4% DV
Fruit pavlova cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fruit pavlova cake
To burn the 342 calories in 1 slice (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Fruit pavlova cake?
Fruit pavlova cake is built on a meringue base that is crisp on the outside and soft within, topped with cream and fresh fruit. It is associated with Australia and New Zealand, though both countries claim its origins; its name is linked to the ballerina Anna Pavlova. Berries and tart fruits are popular toppings, balancing the sweetness of the meringue.
In its home region it is often served as a celebratory dessert, especially in warmer months, while elsewhere it appears at dinner parties and in cafés. The meringue and cream make it energy-rich, with relatively little protein. A modest slice with plenty of fresh fruit makes a satisfying finish to a meal.
How Nutritious Is Fruit pavlova cake?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Fruit pavlova cake Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Fruit pavlova cake Contain Allergens?
Contains these allergens:
Which Diets Is Fruit pavlova cake Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Fruit pavlova cake Fat Profile
SATURATED
9.72g
MONOUNSATURATED
4.08g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.