How to Make Vanilla Slice

The vanilla slice is as much part of the Australian cake scene as the lamington. But aren't the bought ones so often disappointing. Leaden lumps of sweet stodge. The best one I've encountered was made by a friend of mine, Irini Germanos, who has given me this recipe for her Greek speciality, Galatoboureko. Filo pastry and a light vanilla filling combined with a lemony sugar sauce make this a winner. I've called it Gala Vanilla Sauce.

Serves 8

Ingredients:
500g sheets filo pastry
80g melted butter for brushing filo
3/4 cup semolina
2 tbsp cornflour
3 large eggs
1 tsp vanilla essence
1 cup sugar
1.5 litre milk
3 tbsp soft butter

Syrup:
1 1/2 cups sugar
1 cup water
Juice and grated peel of 1 lemon

Method:
Pre-heat oven to 190C.
Mix semolina, cornflour and sugar.
In a heavy saucepan, bring milk to the boil.
As milk approaches boiling point, slowly add the flour mixture.
Stir constantly with an egg whisk.
When thickened, remove from heat, add softened butter and beat in.
In a separate bowl, beat eggs with vanilla essence. Add to the custard. Allow to cool.
Brush deep baking tray with melted butter. Add a sheet of filo pastry.
Repeat with six more sheets of pastry.
Make sure the pastry comes up the sides of the baking tray.
Pour on custard and spread out evenly.
Put on remaining sheets of pastry, buttering each one as it goes on.
Bake in oven until golden brown, about 45 minutes (less in a fan-forced oven).
To make syrup
Mix syrup ingredients and boil for ten minutes.
Pour lemon sauce over vanilla slice.
Allow to cool and serve.

Degree of difficulty: Low/medium.
Keepability: Keeps a couple of days in the refrigerator.