For a much more steady cake, you could slash the 9×13 cake in 50 % the brief way. But where’s the fun in that?
Make the meringue: In the large bowl of a stand mixer equipped with the whisk attachment, or with a hand mixer, conquer the egg whites with 1/4 teaspoon salt on medium/very low speed right up until they commence to thicken — they’ll appear satiny and you’ll see some trails sort from the beaters. Improve the speed to medium, and add fifty percent the sugar — 3/4 cup — a small at a time, letting each and every sprinkle vanish and beating 10 to 20 seconds in advance of adding additional. Add 1/2 teaspoon vanilla extract or paste and keep on to whip the mixture until the egg whites are shiny, and stiff peaks kind when the whisk is lifted. Set this bowl aside.
Make the cake: In a 2nd bowl, but no need to have to clear your whisk/beaters if you’re employing them once again, conquer the butter with the remaining 3/4 cup sugar, remaining 1/4 teaspoon salt, and lemon zest until light and fluffy. Include egg yolks and beat to merge. Sprinkle area of batter with baking powder and conquer comprehensively into combination. Add the milk and conquer to merge the batter will promptly look curdly and break up and like you’ve designed a error. You have not. Incorporate the flour and beat right up until smooth the mixture really should come again together evenly.
Bake the cake: Spoon the cake batter into the bottom of your prepared cake pan and unfold it into a slim, even layer. Dollop the egg white mixture all above the batter and gently distribute this throughout the cake. (For the two, a tiny offset spatula helps make this less difficult.) Bake the cake for 20 minutes, then check out for doneness — a toothpick inserted into the cake must appear out batter-free. This can be more difficult to evaluate less than a meringue, so try a number of areas. The cake may possibly need to have 5 to 10 minutes lengthier to set. [Yes, I found this long of a baking time range in testing.]
Once baked, interesting cake in pan for 10 minutes, then employed the parchment encompassing the cake to meticulously yank the cake and parchment right onto your cooling rack to absolutely neat.
Finish cake components: In a medium bowl, blend strawberries, 1 tablespoon of the sugar, and lemon juice and established aside. [It takes about 15 minutes for them to get juicy.] Mix the heavy cream, crème fraîche, remaining 1 tablespoon sugar, and vanilla extract or paste in a huge, clean up bowl, and conquer mixture until eventually delicate peaks type.
Assemble the cake: Cautiously slice the cooled cake in 50 % the very long way, producing two extensive rectangles. Loosen the parchment beneath, and cautiously transfer the 1st fifty percent onto a plate. Swirl the best of it with half the whipped cream, then scratter with half the berries. [Will it be messy? Yes it will.] Area the 2nd 50 percent of the cake on best of the berries and end with remaining cream and berries. You can drizzle any excess juices from the bowl more than the cake. Garnish with mint leaves and/or powdered sugar, if you would like.
To serve: Store the cake in the fridge right until required. Slice cake into messy, chaotic slices to provide. Leftovers keep in the fridge for 4 times.