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Method
Step 1
Position a rack in centre of oven and preheat to 175°C (155°C fan-forced). Grease a deep 22cm x 33cm (base measurement) baking pan and line with baking paper, allowing 2 long sides to overhang. In a medium bowl, whisk flour, baking powder and salt.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup (110g) sugar and lemon rind on medium speed until the sugar is aromatic. Add the butter and beat, scraping sides as needed, for 5 mins or until light and fluffy. Add egg yolks, 1 at a time, until well combined. Add the vanilla. Beating on low speed, add half the flour mixture. Add the milk and beat to combine. Add the remaining flour mixture and beat until combined.
Step 3
Spread batter into the prepared pan. In a clean, dry bowl, using an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-high speed until foamy. With the motor running, gradually add 1 cup (220g) sugar, 1 tbs at a time, and beat until firm, glossy peaks form. Spoon the meringue mixture over the batter, spreading almost to the edges.
Step 4
Bake for 25-30 mins or until the meringue is golden and a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring the cake to a wire rack to cool completely.
Step 5
Meanwhile, in a medium bowl, toss strawberries with 1 tbs lemon juice and the remaining caster sugar. Place in the fridge, tossing occasionally, for 20 mins or until strawberries release their juice.
Step 6
Transfer the cake to a serving platter. Spoon cream over the cake and top with strawberry mixture to serve.
