For a extra secure cake, you would lower the 9×13 cake in half the quick means. However the place’s the enjoyable in that?
Make the meringue: Within the giant bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the egg whites with 1/4 teaspoon salt on medium/low pace till they start to thicken — they’ll look satiny and also you’ll see some trails type from the beaters. Enhance the pace to medium, and add half the sugar — 3/4 cup — a bit of at a time, letting every sprinkle disappear and beating 10 to twenty seconds earlier than including extra. Add 1/2 teaspoon vanilla extract or paste and proceed to whip the combination till the egg whites are shiny, and stiff peaks type when the whisk is lifted. Set this bowl apart.
Make the cake: In a second bowl, however no want to scrub your whisk/beaters should you’re utilizing them once more, beat the butter with the remaining 3/4 cup sugar, remaining 1/4 teaspoon salt, and lemon zest till gentle and fluffy. Add egg yolks and beat to mix. Sprinkle floor of batter with baking powder and beat completely into combination. Add the milk and beat to mix; the batter will instantly look curdly and break up and such as you’ve made a mistake. You haven’t. Add the flour and beat till easy; the combination ought to come again collectively evenly.
Bake the cake: Spoon the cake batter into the underside of your ready cake pan and unfold it into a skinny, even layer. Dollop the egg white combination all around the batter and gently unfold this throughout the cake. (For each, a small offset spatula makes this simpler.) Bake the cake for 20 minutes, then verify for doneness — a toothpick inserted into the cake ought to come out batter-free. This may be tougher to evaluate below a meringue, so attempt just a few locations. The cake may want 5 to 10 minutes longer to set. [Yes, I found this long of a baking time range in testing.]
As soon as baked, cool cake in pan for 10 minutes, then used the parchment surrounding the cake to fastidiously yank the cake and parchment straight onto your cooling rack to utterly cool.
End cake parts: In a medium bowl, mix strawberries, 1 tablespoon of the sugar, and lemon juice and put 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 big, clear bowl, and beat combination till delicate peaks type.
Assemble the cake: Rigorously lower the cooled cake in half the great distance, creating two lengthy rectangles. Loosen the parchment beneath, and punctiliously switch the primary half onto a plate. Swirl the highest of it with half the whipped cream, then scratter with half the berries. [Will it be messy? Yes it will.] Place the second half of the cake on prime of the berries and end with remaining cream and berries. You may drizzle any further juices from the bowl over the cake. Garnish with mint leaves and/or powdered sugar, if you want.
To serve: Retailer the cake within the fridge till wanted. Lower cake into messy, chaotic slices to serve. Leftovers preserve within the fridge for 4 days.