Italian Berry Chantilly Cake with Mascarpone Cream (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
2. Beat eggs at high speed for 3-5 minutes until light and fluffy.
3. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
4. Add the milk, lemon juice and zest and the vanilla cake mix.
5. Beat on low speed for one minute until well combined.
6. Pour batter into prepared pan.
7. If desired, sprinkle evenly with superfine sugar.
8. Bake for 40-45 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
9. Cool in baking pan for 5-10 minutes before unmolding.

The Cream

1. Beat the first four ingredients on medium speed until thick and creamy.
2. Add mascarpone cream and beat one minute until the cream holds its shape.
3. Allow cake to cool completely then frost with mascarpone cream.
4. If frosting a sugar-crusted cake, slice horizontally and fill with mascarpone cream.