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Blueberry Sponge Veg CD DP 75mins Serves 4 Cold Fruit Vegetarian Desserts Puddings Fruit
Ingredients: 350g/12 oz Fresh Blueberries 5 Eggs, separated 175g/6oz Icing Sugar 225g/8oz Digestive Biscuits, crushed Crème Chantilly to serve Instructions 1. Preheat the oven to 200C, 400F, Gas mark 6 and grease a 23cm/9inch cake tin and dust with a little icing sugar. 2. Place the egg yolks in a bowl with the icing sugar and beat well until thick then stir in the crushed biscuits. 3. In another bowl, whisk the egg whites until stiff. Add a little of the whites to the egg yolk mixture to lighten it, then fold in the rest. Very gently fold in the blueberries. 4. Pour the mixture into the prepared cake tin and bake in the oven for 40minutes. 5. To serve - leave to cool, then turn out and serve with crème chantilly.
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