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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