Vanilla Molly Cake

1. Preheat the oven to 160°C/320°F and line three 6-inch/15 cm round cake pans with parchment paper.
2. In your stand mixer, whisk the eggs, sugar, and vanilla for 5 to 7 minutes until doubled in volume.
3. Meanwhile, whip the heavy cream in a separate bowl with an electric mixer until stiff peaks form.
4. Sift the dry ingredients together in a separate bowl: flour, cornstarch, baking powder, and salt.
5. Gently fold the dry ingredients into the beaten egg mixture using a spatula until homogeneous.
6. Finish by gently folding in the whipped cream until fully incorporated.
7. Divide the batter evenly among the three pans and bake for about 40 minutes (without opening the oven door) until golden on top and cooked through. (Test for doneness by inserting a toothpick into the center of a cake layer; it should come out clean or with a few moist crumbs). If not, bake for an additional 5 minutes.)
8. Let the cakes cool in the pans for a few minutes before carefully turning them out onto a wire rack to cool completely.

Vanilla Buttercream Frosting

Follow the recipe for Vanilla Buttercream frosting and all my tips to succeed

Mascarpone whipped cream

1. Place all the ingredients in a mixing bowl, the cold mascarpone cream, the very cold heavy cream, the sifted confectioner's sugar and the vanilla.
2. Mix with an electric mixer for 4 - 5 minutes until you obtain a thick and homogeneous preparation
3. Set aside in a fresh place until ready to assemble.

Assembling the cake

1. Place the first layer of sponge cake on a cake board placed on your rotating cake stand.
2. Apply a border of buttercream frosting along the edges, then fill the inside with mascarpone whipped cream, smooth with an offset spatula, then cover with the second layer of sponge cake and repeat for the final layer.
3. Apply a layer of buttercream frosting all over the cake and smooth with the spatula and cake smoother.
4. Decorate the top with a piping bag filled with buttercream frosting and a fluted nozzle.
5. Sprinkle with sugar sprinkles and serve or refrigerate the cake. (Remember to take your cake out of the fridge about 20 minutes before serving to soften the buttercream.)