Pre-heat oven to 350F (180C), grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
In a large bowl on medium speed beat eggs and sugar until light and fluffy (approximately 5 minutes), then add vanilla, mascarpone and oil and beat to combine, then add the flour, salt and baking powder continue to beat until smooth approximately 2 minutes.
Pour into prepared cake pan and bake for approximately 30-40 minutes or until tooth pick comes out clean. Let cool completely, dust with powdered sugar and top with Raspberry cream if desired, before serving. Enjoy!
In a medium bowl add the raspberries and squish with a fork, add the cream and sugar and beat until thick. Refrigerate until ready to use.
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. Add the glaze before serving.Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.