Instructions: 1. Grease and flour the base and sides of a 20x20cm (8x8in) sandwich tins and line the bases with baking paper.

2. Beat egg whites until stiff, gradually add sugar and continue beating until mixture is thick and glossy.

3. Fold in vanilla essence, vinegar and walnuts. Spoon into prepared tins and bake in a moderate oven (180C/350F) for 30-35 mins.

4. Remove from oven and allow to cool in tins. Wash berries and pat dry. Beat cream until thick and spread a 1/3 over one of the cakes. Top with berries, reserving a few and pace remaining cake on top.

5. Spread remaining cream over the top and sides and decorate with the reserved berries. Chill in the fridge until ready to pack. Serve sliced into wedges.

NOTE: To carry, place in a large cake container with high sides.

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