Berry Sponge Slice

1. 1

   Preheat the oven to 425u00b0F. Grease a 12 x 10-inch baking pan.

2. 2

   Roll 1 pastry sheet until it's large enough to cover the bottom of the pan, extending the pastry halfway up the sides. Prick the pastry with fork at 3/4 inch interval. Freeze for 5 mins.

3. 3

   Place another baking pan on top of the pastry. Bake for 5 mins. Remove the top pan. Bake for a further 5 mins or until the pastry is lightly browned. Cool for 5 mins.

4. 4

   Meanwhile, beat the eggs and 1/2 cup granulated sugar in a medium bowl with an electric mixer until thick and creamy. Fold in the sifted flour. Spread the mixture evenly over the pastry. Sprinkle evenly with berries.

5. 5

   Roll the remaining pastry sheet large enough to fit the pan. Place it over the berries. Brush the pastry with egg white then sprinkle with remaining 1 tbsp sugar. Score pastry in a crosshatch pattern.

6. 6

   Bake for about 20 mins. Cool in the pan on a wire rack. Dust with sifted powdered sugar then cut into squares.

No additional tips available.