For a much more steady cake, you could cut the 9×13 cake in half the shorter way. But where’s the entertaining in that?
Make the meringue: In the significant bowl of a stand mixer equipped with the whisk attachment, or with a hand mixer, defeat the egg whites with 1/4 teaspoon salt on medium/lower speed until eventually they commence to thicken — they’ll glance satiny and you’ll see some trails variety from the beaters. Raise the velocity to medium, and incorporate half the sugar — 3/4 cup — a tiny at a time, allowing each and every sprinkle disappear and beating 10 to 20 seconds ahead of incorporating much more. Include 1/2 teaspoon vanilla extract or paste and keep on to whip the mixture right up until the egg whites are glossy, and rigid peaks sort when the whisk is lifted. Set this bowl apart.
Make the cake: In a 2nd bowl, but no need to clear your whisk/beaters if you’re making use of them yet again, defeat the butter with the remaining 3/4 cup sugar, remaining 1/4 teaspoon salt, and lemon zest till light-weight and fluffy. Include egg yolks and conquer to mix. Sprinkle area of batter with baking powder and beat comprehensively into combination. Insert the milk and defeat to incorporate the batter will immediately glimpse curdly and break up and like you’ve manufactured a miscalculation. You haven’t. Increase the flour and beat till smooth the combination need to appear back again jointly evenly.
Bake the cake: Spoon the cake batter into the base of your well prepared cake pan and distribute it into a slender, even layer. Dollop the egg white combination all above the batter and carefully unfold this throughout the cake. (For both, a modest offset spatula makes this much easier.) Bake the cake for 20 minutes, then check out for doneness — a toothpick inserted into the cake really should come out batter-free of charge. This can be more challenging to evaluate less than a meringue, so attempt a couple of areas. The cake might will need 5 to 10 minutes lengthier to set. [Yes, I found this long of a baking time range in testing.]
When baked, amazing cake in pan for 10 minutes, then used the parchment surrounding the cake to cautiously yank the cake and parchment right onto your cooling rack to wholly neat.
End cake elements: In a medium bowl, combine strawberries, 1 tablespoon of the sugar, and lemon juice and set aside. [It takes about 15 minutes for them to get juicy.] Incorporate the large cream, crème fraîche, remaining 1 tablespoon sugar, and vanilla extract or paste in a significant, thoroughly clean bowl, and defeat mixture until finally gentle peaks type.
Assemble the cake: Carefully lower the cooled cake in 50 % the extended way, making two very long rectangles. Loosen the parchment underneath, and meticulously transfer the to start with fifty percent on to a plate. Swirl the top rated of it with 50 % the whipped product, then scratter with half the berries. [Will it be messy? Yes it will.] Position the next 50 percent of the cake on best of the berries and end with remaining product and berries. You can drizzle any excess juices from the bowl in excess of the cake. Garnish with mint leaves and/or powdered sugar, if you want.
To serve: Retail outlet the cake in the fridge until necessary. Cut cake into messy, chaotic slices to serve. Leftovers preserve in the fridge for 4 days.