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Bilberry Sponge     Veg     CD  DP  Finnish     75mins

Serves 4        Cold  Fruit  Vegetarian  Dessert  Finland  Scandinavian  Scandinavia  Europe




350g/12 oz Fresh Bilberries

5 Eggs, separated

175g/6oz Icing Sugar

225g/8oz Digestive Biscuits, crushed

Crème Chantilly to serve


1. Wash the bilberries and remove the stalks. 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 bilberries.

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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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