Instructions

1. Preheat the oven to 180°C (350°F).
2. Butter and line two 20cm (8 inch) round cake pans with baking paper.
3. Separate the eggs. Place the eggwhites into the bowl of a stand mixer, and place the egg yolks into a separate mixing bowl (preferably a second bowl of a stand mixer).
4. Add a pinch of salt to the eggwhites and whisk until stiff peaks form.
5. Add the caster sugar and vanilla to the egg yolks and beat gently. Fold the flour and baking powder through the egg yolk mixture.
6. Gently fold through the whisked eggwhites into the batter, a few large scoops at a time.
7. Pour the batter into both cake tins evenly, and bake for 15-20 minutes until the cakes are lightly golden and a skewer inserted in the centre comes out clean.
8. Leave the cakes to cool on a wire rack for about 5 minutes before removing them from the cake tins. Let the cakes cool completely before icing the cake.
9. Make the frosting by whisking the cream until it is softly whipped. Add the mascarpone and vanilla extract, and continue whisking until the mixture is thick enough to ice the cake.
10. Place one cake on a serving plate or cake stand, and place four strips of baking paper underneath. The baking paper is to keep the serving plate or cake stand clean whilst you ice the cake.
11. Generously spread some of the cream frosting over the top of the cake.
12. Place the second cake on top, and spread the remaining cream frosting over the top and sides of the cake. Carefully remove the strips of baking paper.
13. Decorate the cake with fruit of your choice. The cake is also lovely simply decorated with coloured sprinkles.