150g/5oz unsalted butter
100g/3.5oz self raising flour
225g/8oz caster sugar
150g/5oz blueberries
7 large egg whites
1 tsp vanilla extract
Icing sugar for dusting


Preheat oven to 180C/Gas Mark 4
Grease an 8in/20.5cm loose bottomed cake tin
Dust the tin with flour
Melt the butter in a small pan and set aside to cool
Using and electric whisk, beat the egg whites in a large bowl until stiff
While still mixing, add the sugar and beat until it becomes thick and glossy
Beat in the vanilla and about half of the cooled butter
Beat in half the flour
Beat in the rest of the butter
Beat in the rest of the flour
Add the blueberries, saving a handful for the top of the cake
Spoon into prepared cake tin and add sprinkle the rest of the blueberries on the top of the cake mixture
Bake for 40 -50 mins until golden and firm to touch
Cool cake on a wire rack. The cake will probably sink in the middle but this is the way a whisked egg sponge will look like.
Serve with whipped double cream or crème fresh.


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