Preheat oven to 160°c. Grease and line the base of three 8" sandwich tins.
To make the sponge: for a light and fluffy texture - in a large bowl whisk eggs, vanilla and sugar with electric mixer until pale and thick enough to leave a trail when the whisk is lifted. Sift the flour into egg mixture and fold in using a metal spoon, divide evenly into tins and bake at 160°c for 20-25 minutes or until golden brown. Leave to cool.
To make the shortbread: rub softened butter into sugar and flour until fine crumbs form, then bind together with egg yolk. Roll out between 2 sheets of parchment paper and cut into desired shapes. Bake for 10 minutes at 160°c
Reduce oven temperature to 130°c
To make the meringues: whisk egg white until stiff peaks form, then gradually whisk in the sugar. Delicately pour food colouring along insides of disposable piping bag fitted with plain tube, add in mixture. Pipe meringues on to baking sheets and bake for 45 minutes at 130°c
To make the syrup: in a small pan put Pimms, orange juice and sugar. Let sugar dissolve on low heat then bring to the boil and reduce to a thick syrup, leave to cool.
For the filling: whip cream with electric whisk until it leaves a trail.
Now the fun starts! Spread the base and 2nd layer of sponge with a little Pimms syrup, Bonne Maman Strawberry Conserve, whipped cream and sliced strawberries. Place layers one on top of the other followed by 3rd layer on top.
Decorate with the remaining cream, meringues and shortbread. Drizzle with Pimms syrup to finish.
Many thanks to Helen who created this fantastic 'Game, Set & Match' Strawberry Pimms sponge cake to celebrate Andy's win at Wimbledon this year - our strawberry conserve, fresh strawberries, cream and Pimms all in one delicious combination. We think it's a winner - hopefully the celebrations will continue for our athletes at the Rio Olympics!
You could use shop bought meringues and/or shortbread.
Add mint leaves and sliced cucumber to finish.
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