Preheat the oven to 325°F.

Separate the eggs.

Sift together the flour, sugar, baking powder, and salt.

Make a well in the middle.

Add the egg yolks, water, oil, vanilla extract, and elderflower liquor to the well in this order. Do not beat.

Beat egg whites separately. When they start to foam, add the cream of tartar and beat until stiff peaks form.

Beat the dry ingredients batter until smooth and light. Pour it slowly over the egg whites.

Sprinkle the edible flowers over the top.

Gently fold together with a rubber spatula. Do not stir.

Transfer the batter into an un-greased 9" angel food tube pan.

Bake for 55 minutes or until a knife inserted into the center of the cake comes out

Invert the pan onto a wire rack fitted over a parchment paper-lined baking sheet.

When the cake has cooled completely, de-pan and place it right side up on the wire rack.

Whisk together the powdered sugar, milk and elderberry liquor.

Pour the glaze over the cake a bit at a time. Use a pastry knife to spread the glaze evenly over the cake. Don’t worry too much about imperfections. The flowers will cover them.

Sprinkle the edible flowers over the top.

When the glaze has hardened, transfer to a serving plate.

Cut and serve.