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  • The Australian Women’s Weekly Food

    Cake stall classics

    Mar 02, 2020 5 minutes

    ICED VOVO SLICE

    PREP AND COOK TIME 1 HOUR (+ COOLING) SERVES 16

    ¾ cup (165g) brown sugar
    ¾ cup (120g) coarse semolina
    ¾ cup (110g) self–raising flour
    ¼ teaspoon baking powder
    150g butter, melted
    ¼ cup (80g) raspberry jam
    ¼ cup (20g) moist coconut flakes

    PINK MARSHMALLOW

    1 cup (220g) caster sugar
    1 cup (250ml) water
    1½ tablespoons powdered gelatine
    ½ teaspoon vanilla extract
    Few drops rose pink food colouring

    1 Preheat the oven to 170°C/150°C fan. Grease a 20cm x 30cm slice pan. Line the base and long side with baking paper, allowing the paper to come 3cm above the top of the pan.

    2 Combine sugar, semolina, flour and baking powder in a large bowl. Stir in melted butter; mix until well combined. Press mixture firmly over base of prepared pan. Bake on lower shelf for 25 minutes until browned. Cool completely.

    3 Meanwhile, make Pink Marshmallow.

    Lift the base from the pan

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