2. Fold one-third of egg whites
into egg yolk mixture. Add
remaining egg whites and fold
lightly. Pour into a Swiss roll tin
(base should measure 24cm x
30cm) lined with greased paper
and bake for 12-15 minutes.
Remove from oven and leave
to cool in the pan.
3. Beat cream, castor sugar and
syrup until stiff peaks form.
4. Peel away greased paper from cake. Trim
edges of cake and cut into three layers.
Place one layer on a serving plate and
spread cream over it, topped with a layer
of blueberries. Put second layer over this
and spread again with cream, followed by
blueberries. Cover top and sides of cake
with cream and decorate torte with berries.
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