Raspberry slice

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Dessert
Favourite flavours: Cakes/baking

By Shirley Curtis, Tweed Heads, NSW.

INGREDIENTS

60g butter, at room temperature
½ cup caster sugar
2 egg-yolks
1½ cups self-raising flour, sifted

TOPPING
2 tablespoons raspberry jam
2 egg-whites
½ cup caster sugar
1 cup desiccated coconut

METHOD

Preheat oven to moderate, 180°C. Lightly grease a 20 x 30cm slice pan. Line with baking paper, extending 2cm above pan edge.
In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add egg-yolks, beating until well combined. Fold flour through. Press dough evenly into pan.
TOPPING. Spread jam over base. In a small bowl, beat egg-whites until soft peaks form. Gradually add sugar until stiff. Fold coconut through.
Cover jam with meringue mixture. Bake for 15-20 minutes, until golden. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Serve cut into squares. Store slice in an airtight container.

TOP TIP

Place a piece of baking paper between the layers of slice when storing.

More delicious recipes in this week's Woman's Day, on sale August 31, 2009.

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