Mini elderflower sponge cakes

Method

1. To make the water ice, mix the cordial with 150ml water, then pour into a shallow sealable freezerproof container. Freeze for 4 hours. Break up the mixture in a food processor, pour back into the container and freeze for 4-6 hours. Alternatively, churn in an ice-cream maker for 30 minutes, then freeze for 4-6 hours.
2. Preheat the oven to 200°C/fan180°C/gas 6. For the ladies’ pillows, line 1 large or 2 smaller baking trays with baking paper. Sift the 2 flours together into a bowl. Separate the eggs, putting the whites in a large bowl and the yolks in a small one. Stir the yolks with a fork to break up, then cover and set aside.
3. Using electric beaters, whisk the whites with the cream of tartar until soft peaks form. Gradually add the vanilla sugar, whisking continuously until the mixture is stiff and forms firm peaks. Continue whisking, adding the yolks a little at a time. Sift over half the flour mixture and gently fold in with a metal spoon. Repeat with the rest of the mixture, folding until just incorporated. Don’t worry if the mixture is slightly lumpy.
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4. Scoop spoonfuls onto trays and shape into 7cm circles (alternatively, use a piping bag fitted with a wide plain nozzle). Bake for 8 minutes, then open the oven briefly for the steam to escape, close and continue cooking for a further 2 minutes until puffed and golden. Cool on a rack.
5. Put water ice on half the pillows, then sandwich the remaining on top. Dust with icing sugar, garnish with elderflowers if using, then serve.