Vanilla Cake with Mixed Berry Topping

Preheat oven to 350 F. Grease and lightly dust with flour a 9" springform pan.

For the cake, in 2 mixing bowls separate the eggs. With electric mixer beat egg yolks with 1/2 cup sugar and the vanilla extract until foamy. Beat the egg whites until the form soft peaks, slowly add other 1/2 cups of sugar beating until stiff peaks form. Add egg whites on top of egg yolk mixture. Sift together flour and cornstarch over eggs and carefully fold mixtures together. Turn batter out into prepared pan, smooth over the top and bake 30-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven, allow to slightly cool. Run knife around inside edge of pan to carefully loosen cake. Remove from cake pan to a cooling rack, allowing to cool for about 2 hours.

Once cool, slice the cake horizontally creating 3 equal layers. On bottom layer place approximately half of the fresh strawberries.

In mixing bowl whip the heavy cream until stiff. Combine sugar and mascarpone together in separate bowl. Fold gently into whipped cream.

Spread approximately 1/3 of cream over the top of the strawberries and place layer number two on top. Spread a thin layer of cream over layer two and place remaining layer. Complete frosting with remaining mascarpone cream. Attractively arrange berries on top of the cake and chill for at least 4 hours.