After the dinner at Trinity, we came back to ours and had coffee and cake. I had made the cakes in the morning and just had to put filling in between, which was easily done with whipped cream, custard and blueberries. The recipe for this cake is from a Swedish blog called Kryddburken.

My dad is very much into his motorbikes so with a motorbike cake topper and silver candles (one for each decade) the cake looked a little bit manly I think. At least it was a great cake for daddy since he loves both meringues and sponges, and this is cake contains both.

Sponge and crispy meringue cake, serves 6

100 g softened butter

150 ml caster sugar

5 egg yolks

150 ml milk

200 ml plain flour

2 tsp baking powder

5 eggwhites

250 ml caster sugar

400 ml rice krispies

Cream butter and sugar together, add one egg yolk at the time. Add the milk while stirring. Add flour and baking powder. Cover two round baking trays in the same size, with baking parchment and divide the batter evenly between the two.

Whip the egg whites and half the sugar until stiff peaks appear. Add the rest of the sugar and whip for a few more minutes. Carefully fold the rice krispies into the meringue. Divide the mixture between the two trays. Bake for 40 min – 1 hour in 150C in the lower part of the oven. Leave to cool.

Fill the cake with custard, whipped cream and berries. I put the same on top of the cake.