Preheat your oven to 170°C. Since this cake is quite delicate, it's essential to bake it in a pan with a removable base to make it easier to take out. A springform pan or a round pastry ring works well for this purpose. Ensure your cake pan has high sides, as the batter will rise significantly. Avoid greasing the pan, as it can affect the rise, but don’t worry—the cake will release effortlessly once baked.

In a heatproof bowl, combine eggs, caster sugar, and lemon zest. Use a hand whisk to mix everything until well incorporated.

Create a double boiler by filling a saucepan halfway with water and bringing it to a boil. The heatproof bowl should sit snugly on top of the saucepan without touching the water.

Lower the heat to a gentle simmer and place the bowl over the saucepan. Whisk the mixture continuously to prevent the eggs from scrambling. Make sure the bowl doesn’t come into direct contact with the simmering water.

Whisk the mixture for 3-5 minutes, or until the sugar has completely dissolved. Remove it from the heat and beat on high speed using an electric or stand mixer fitted with a whisk attachment. Continue whisking for 7-9 minutes until the batter cools, becomes pale, and triples in volume. This step is crucial, as the air whipped into the batter is what makes the cake rise. Without it, the cake may end up flat and dense.

Sift the all-purpose flour and salt together three times. Although it might seem tedious, this ensures the batter remains light and airy—don’t skip it!

Incorporate the flour mixture into the batter in three batches. Gently fold it in using a silicone spatula, taking care not to deflate the batter. This requires patience but is critical for the texture of the cake.

Mix the cooled, melted butter with vanilla extract and pour it gently down the sides of the bowl. Carefully fold it in until fully combined. Be sure the butter isn’t hot, as this could deflate the eggs.

Pour the batter gently into the pan and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing it into layers.

Wrap the cooled cake layers in cling film until you’re ready to assemble.

In a mixing bowl, combine strawberries (fresh or frozen), gulkand, sugar, lemon zest, and lemon juice. Stir everything together and let it sit for about 30 minutes so the strawberries can release their juices.

Transfer the mixture to a saucepan, reserving some of the liquid, and cook on low heat for 10-15 minutes. Stir occasionally until the strawberries break down and form a jam-like consistency. Allow the jam to cool completely before using it.

Begin assembly by spreading a small dollop of whipped cream on the cake board or serving plate to secure the bottom layer. Place the first cake layer on top and drizzle a small amount of the reserved strawberry liquid over it. Spread the liquid evenly to keep the cake moist, but use it sparingly to avoid making the cake soggy.

Spread a layer of whipped cream over the cake, then pipe a border around the edges using the piping bag. This will keep the jam from seeping out.

Add 2-3 teaspoons of the cooled jam to the center of the cake layer and spread it evenly. Place the next layer on top and repeat the process.

Once all the layers are stacked, frost the entire cake with whipped cream. You can opt for a semi-naked rustic finish or decorate it however you prefer.

Drizzle the reserved strawberry liquid over the top for an extra burst of flavor, and enjoy!