Butter, flour and line the bottoms of three 9 cm round cake pan.
Combine flour and baking powder by sieving.
In a separate bowl, beat sugar and egg yolk until creamy, next add in vegetable oil.
In another separate bowl beat in egg white to soft peaks.
To sugar, yolk and oil mixture add in lemon zest and yogurt.
Next very gently fold in flour and egg whites alternatively to yolk mixture until well combined.
After its mixed well add in diced fruit to the cake batter.
Pour the cake batter to prepared cake pans and bake for about 20 - 25 mins till the toothpick inserted comes out clean.
Cool the cake to room temperature before creaming the cake.
Mascarpone Whipped Cream:
Combine sugar and cream and beat until single stiff peaks are formed. Very carefully whip the mascarpone cheese till they are smooth on low speed. Gently fold in mascarpone and fruit pulp into the cream till well smoothly combined.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.