4large eggs, room temperature, whites and yolks divided
Mascarpone Whipped Cream:
For the almond cake:
Preheat the oven to 350°F. Spray an 8" round cake pan with baking spray and line bottom with a round of parchment paper. Set aside.
Combine all-purpose flour, almond flour and baking powder in a small bowl. Whisk to incorporate. Set aside.
1 ½ cup almond flour, ½ teaspoon baking powder, ½ teaspoon salt
Place the egg whites in a medium bowl. Beat with a hand or stand mixer until soft peaks form, about 2 minutes. Set aside.
4 large eggs, room temperature,
Place the egg yolks, ½ cup granulated sugar, almond extract and ½ teaspoon vanilla extract in a large bowl. Beat with a hand or stand mixer for one minute until smooth. Stir in the almond flour mixture until completely incorporated.
4 large eggs, room temperature,, ½ cup granulated sugar, 1 teaspoon almond extract, ½ teaspoon vanilla extract
Gently fold ⅓ of the egg whites into the almond flour mixture until incorporated. Repeat with the remaining egg whites. Pour the batter into prepared pan.
Bake for 25-30 minutes, until the cake feels springy to the touch in the center and a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. Cool completely.
For the whipped cream:
Add cream, mascarpone, ¼ cup sugar and ½ teaspoon vanilla extract to a large bowl. Beat with a hand mixer on high until cream thickens and holds its shape, about 2 minutes. Spread cream on top of cake.
1 cup whipping cream, 4 ounces mascarpone cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract
For the topping:
Top whipped cream with sliced strawberries and serve immediately.
Room temperature eggs whip more easily so be sure to take them out of the refrigerator at least 45 minutes before you bake.
The mascarpone whipped cream can be made up to two days ahead of time. Store tightly covered in the fridge. Stir until smooth when ready to use.
You may have leftover whipped cream so feel free to halve the frosting if you don't want any leftovers. You can also forgo the whipped cream entirely and simply dust the cake with powdered sugar.
This cake is best eaten within 3 days. Store tightly covered in the fridge.
You can also make this cake in a 9" cake pan. The cake will be a bit thinner so start checking for doneness after 20 minutes in the oven.