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*Sponge cake 1 Duncan Hines classic white cake mix 3 egg whites 1 cup water 1/2 cup vegetable oil
*Blueberry compote 100g blueberries 50g brown sugar 1tsp lemon juice
*Yogurt whipped cream 450g heavy whipping cream +extra for deco 40g yogurt powder 20g sugar
*two 6x3in cake pans *350F for 35 minutes
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