Brew a strong pot of coffee and let it cool.

In a large mixing bowl, sift together cake flour, sugar, and a pinch of salt.

In a separate bowl, whisk together eggs, vanilla extract, and brewed coffee until smooth. Fold wet ingredients into dry mixture.

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Divide batter between pans and bake for 25-30 minutes.

Let cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Whip the heavy cream until soft peaks form, then fold in mascarpone cheese and sugar.

Slice each cake layer in half horizontally. Soak cut sides with brewed coffee and assemble with filling.

Chill the assembled cake for at least 4 hours or overnight before serving.