Add the Sugar and water in a heavy bottomed pan, let it simmer on medium heat until the sugar is completely dissolved.

Remove the pan from heat. Slice the lemon and add it to the sugar syrup

Add the elderflower heads after dusting it lightly to remove any bugs or dirt from it. Let the lemons and elderflower sit in the sugar syrup overnight to infuse.

The next day, strain the cordial to remove the lemon slices and the flowers. Pour it into a clean sterilised bottle. The cordial stores in the refrigerator for 2-3 weeks.

Preheat the oven to 350° F / 180°C. Grease and line the cake tin with parchment paper.

Add the egg whites in a bowl fitted with a whisk attachment on a stand mixer. Whisk the egg whites until stiff and airy.

Transfer the egg whited into another bowl, add the butter and cream and using the paddle attachment. Cream butter and sugar until light, pale and fluffy. Add and beat the yolk.

sift the dry ingredients ( Ap Flour + Baking powder) into the bow. Add the milk while slowly mixing it with the wet ingredients.

Add the vanilla extract into the batter.

Fold the egg whites into the batter, this makes the cake airy and light.

Pour the batter into the cake tin, bake for around 35-40 mins until its golden on top and springy to touch.

Once baked, let it cool on a cooling rack. Brush the warm cake with elderflower cordial and let it rest.

Add the whipping cream into a bowl fitted with a whisk attachment. Whip until soft peaks are formed.

Add the elderflower cordial and the icing sugar into the whipping cream.

Whisk for another couple of minuted until stiff peaks are formed.

Place the cake on a cake board or a cake stand.

Add dollops of whipping cream on top of the cake. Garnish with fresh strawberries and elderflowers.

Serve on a nice sunny day for a perfect backyard picnic! :D