Prep two 8 inch round cake pans by buttering generously and cutting a round of parchment paper to line the bottom. Set aside. You may also want to lightly butter or spray your cooling rack, or the cake may stick to it.

Preheat oven to 350 degrees Farenheit.

In a small mixing bowl, sift together flour and baking powder. Set aside.

Add egg whites and cream of tartar to a large mixing bowl, and use a hand mixer to beat on medium speed for 3 minutes, until stiff peaks are forming. A stand mixer with a whisk attachment works too!

Once the egg whites are glossy, start gradually adding sugar and beating at medium-high speed. Continue to beat about a total of 3 minutes- it should be very thick, stiff and shiny.

Add the egg yolks and beat until JUST combined-like for several seconds. Don't over beat!

Gradually add the flour mixture and combine with a whisk until well combined.

Add the warm cream & vanilla extract and mix with a spatula, until just combined.

Divide the batter between the two prepared cake pans.

Bake 18-20 minutes, until the cakes are spring, firm, and lightly browned.

Run a knife along the edge of the pans and invert onto the prepared cooling rack. Leave to cool completely.

Cut each cake in half horizontally. I tend to prefer using unflavored dental floss for this; a large knife or a cake leveler work too!

Add whipping cream, mascarpone, sugar and vanilla to a large mixing bowl. Using a handheld mixer, beat, first on low speed for a minute or so, and then increasing to medium speed. Beat for about 3 minutes, until doubled in volume and smooth, with soft peaks.

Assemble the cake: Place one layer on a cake platter or plate. Drizzle 1/4 of the pineapple juice over the first layer.

Spoon whipped cream onto the cake and spread with an offset spatula.

Spoon strawberry jam, to taste (I do 1-2 Tbsp per layer) and spread over the whipped cream. It will get a bit.. mixed.

Place the next cake layer on top of the jam and repeat with the juice, whipped cream, and jam. When the top layer is placed on top, add the juice and whipped cream, covering the top and the sides (if desired). I don't add jam to the top one.

Cut your fruits as desired and add to the top and/or sides of your cake!

Enjoy a large slice, preferably with some coffee!

Store covered in the fridge. I've been impressed with the longevity of this one!