Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line three 20cm sandwich tins. Sift together the flour, baking powder and a pinch of salt; set aside.
2. Beat the butter in a bowl until soft and creamy. Add the 225g sugar and beat until very pale (this should take about 5 minutes). Add the eggs, one at a time, adding a small spoonful of flour with the second, third and last egg to prevent the mixture from curdling. Sift over the rest of the flour and gently but thoroughly fold in.
3. Divide the mixture equally between the prepared tins and lightly level out. Bake in the centre of the oven for 20-25 minutes or until well risen, golden and the tops spring back when lightly pressed with a fingertip.
4. Leave to cool in the tins for 1 minute, then carefully turn out onto a wire rack, drizzle each one with a tablespoon of elderflower cordial and leave to cool.
5. For the strawberry and elderflower filling, whip the cream and elderflower cordial into soft peaks, then add half the icing sugar and continue to whip into firm peaks. In another large bowl, beat the mascarpone until smooth and fluffy, then whisk in the rest of the icing sugar. Mix in the whipped cream, then fold in the prepared strawberries.
6. For the meringue buttercream, put the sugar and egg whites into a large heatproof mixing bowl set over a pan of simmering water and whisk gently by hand for 5-8 minutes until the sugar has dissolved and the mixture is warm – it should look like runny cake icing. If you have a sugar thermometer, it should reach 60°C. Transfer the mixture to the bowl of a stand mixer (or another cold, clean bowl) and whisk on a high speed for 5-6 minutes or until it forms stiff, glossy peaks and the mixture has cooled. Reduce the speed to low and add the butter, one small piece at a time – making sure each has been incorporated before adding the next. When it has all been added and the mixture is smooth, add the elderflower cordial and food colouring. Chill the buttercream for 20 minutes to allow it to firm up to a spreadable consistency.
7. To assemble, put one layer, bottom-side up, on a plate or cake stand and spread with half the filling. Top with another sponge layer, filling, and then the final sponge.
8. Spread the sides and top of the cake with an even layer of the meringue buttercream. Pile the sliced strawberries on top, then scatter over some sprinkles. Add candles, if you like.