1/2teaspoonlemon juice or 1 teaspoon of cream of tartar
1 1/4cupscream (whipping or whole)(300 grams)
1tablespoon powdered/icing sugar
2-3cupsberries of choice(200-300 grams) more if desired
Pre-heat oven to 350° (175° celisius).
FOR THE CAKE
In a medium bowl sift together the flour, salt and 1/4 cup sugar 3 times.
In a large bowl beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form (don't over beat).
Fold in the flour (a quarter cup at a time), gently fold until combined (do not over fold). Spoon into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from the pan (you will need to carefully run your knife around the edges to help release the cake) slice the cake in two layers, spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Enjoy!
FOR THE TOPPING
In a medium bowl beat together the cream, mascarpone and icing sugar (be sure to sift the icing sugar into the bowl to eliminate any lumps), beat until thick.