This orange slice captures the nostalgic taste of classic orange cream biscuits with shortbread biscuit base, orange filling and a stunning torched meringue topping. It’s afternoon tea perfection.
Make the bars with any citrus flavour, swap orange for lime or lemon, or a mixture of all.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Line a lightly greased 20cm x 30cm slice pan with non-stick baking paper, allowing 3cm overhang.
SHORTBREAD BASE Combine butter, vanilla extract, both sugars and cornflour in the bowl of an electric mixer and beat for 2-3 minutes, or until thick and creamy. On low speed, fold in flour and mix until just combined. Press shortbread mixture into pan, smoothing the top. Bake for 25 minutes on lower shelf or until deep golden brown.
To make orange cream filling, melt copha in a medium saucepan until melted. Remove from heat and add white chocolate. Stir until melted and smooth. Cool for 10 minutes.
Place condensed milk, sour cream, orange rind, juice and a drop of orange food colouring (if using) in a large bowl and stir to combine. Add chocolate mixture and mix until smooth. Pour over the base and smooth the top. Refrigerate for 4 hours or until set.
MERINGUE Whisk egg whites in the clean bowl with an electric mixer until soft peaks. Gradually add 3/4 cup (165g) of the sugar, 1 tablespoon at a time, whisking until sugar is dissolved. While egg whites are whipping, place the remaining sugar, cream of tartar and ¼ cup (60ml) water in a small saucepan over medium heat. Stir to dissolve the sugar. Bring to the boil and cook for 4 minutes, or until the syrup reaches 121°C on a sugar thermometer. With the mixer still whisking, gradually pour the hot syrup into the meringue. Whisk until the meringue is cool.
Spoon meringue into a large piping bag fitted with a 2cm rose petal piping tip. Cut orange cream slice into 12 bars and pipe over meringue. Using a blowtorch, torch the meringue until browned. Serve.
Can this orange slice be made ahead?
The orange cream slice can be made up to 3 days ahead without the meringue. Store in an airtight container in the refrigerator. Top with meringue the day of serving.
