Slices of heaven

Who can resist a light-as-air cream sponge or a buttery, flaky vanilla slice with passionfruit, icing? This month try our classic slices, large enough to feed a crowd.

Lemon meringue blondie

MAKES 16 BLONDIES PREP+ COOK TIME I HOUR (+ COOLING TIME)

185g butter, softened

1 cup (220g) caster sugar

2 eggs

1 cup (150g) plain flour

1/2 cup (75g) self-raising flour

2/3 cup (215g) lemon curd

1 cup (80g) desiccated coconut

150g white chocolate, chopped coarsely

MACAROON TOPPING

3 egg whites

3/4 cup (165g) caster sugar

1/2 cup (50g) moist coconut flakes

1 Preheat oven to 160°C (140°C fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending paper 2cm over the long sides.

2 Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Add eggs; beat until just combined. Add flours, lemon curd and coconut; beat on low speed until well combined. Stir in chocolate and spread into prepared pan; bake for 25 minutes.

3 MACAROON TOPPING: Meanwhile, beat egg whites and sugar in a medium bowl with an electric mixer for about 4 minutes or until thick and glossy. Fold in half the coconut flakes.

4 Remove blondie from oven and, working quickly, spread top with Macaroon Topping and sprinkle with remaining coconut flakes. Return to oven; bake for a further 20 minutes or until browned. Cool completely in pan.

Not suitable to freeze.

Strawberries & cream sponge

SERVES 12 PREP+ COOK TIME 50 MINUTES (+COOLING TIME)

6 eggs

1 cup (200g) caster sugar

10g soft butter

1/4 cup (60ml) hot milk

1/2 cups (225g) self-raising flour, sifted

350g strawberries, washed, leave

5 strawberries whole, slice remaining

1/4 cup (50g) caster sugar, extra

1 tablespoon lemon juice

500ml thickened cream

1 tablespoon icing sugar

2 teaspoons vanilla bean paste