For Cake:

1. Prepare 2 - 9"cake pans or 24 cupcakes for batter.
2. Cream together butter, shortening, and sugar in a large bowl for 3 minutes.
3. Sift together flour, baking powder, and salt in a separate bowl.
4. Add dry ingredients and milk alternately into the creamed mixture, mixing until well blended.
5. Stir in vanilla.
6. In a separate bowl, beat egg whites until stiff peaks form. Fold into the cake batter.
7. Pour batter into desired cake pans or cupcake holders.
8. Bake at 350 degrees for 15-20 minutes. Remove from oven as soon as the batter is set and an inserted toothpick comes out clean. You don't want to overbake this cake.
9. Frost cake layers and top with fruit before adding the next layer. Frost the outside of the layered cake and top with whole, fresh fruit to garnish. For cupcakes, make a hole in the center with a decorating tip and pipe Mascarpone Frosting into the cupcakes from the inside out. Pile the frosting high and top with fresh fruit of your choice.

For Frosting:

1. Mix together in a large bowl Mascarpone cheese, powdered sugar, and vanilla.
2. In a separate bowl, beat whipping cream until stiff peaks form.
3. Fold cream into the Mascarpone mixture until well incorporated.
4. Frost cake or cupcakes.