Grease and line 2 sponge tins (I used 8 inch ones)
Cream together the butter and sugar until pale and soft
Add the eggs, 1 tbsp of flour and 2 tsp of elderflower cordial and beat for a couple of minutes
Fold in the remaining flour
Divide the batter between the 2 cake tins and place in the oven for about 25 minutes until cooked all the way through
Leave to cool completely
When you are ready to assemble your cake:
Pour the double cream and 1 tbsp of elderflower cordial into a bowl and whisk until thick but not too thick as you still want some movement and for it not to be rigid
Divide the cream into 2 bowls
Break up the 2 meringue nests and stir through one portion of the thickened cream
Take one of the sponges and place on a serving plate.
Cover the base with a thin layer of the strawberry jam and then top with the crushed meringue cream
Cover with the other sponge and top this sponge with the plain elderflower cream
Decorate with the mini meringues and the sliced strawberries
Your scrummy cake is ready to serve
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/06/strawberry-elderflower-eton-mess-cake.html