Easy-to-make mascarpone tea cake

I baked my tea cake in a 22cm (8.66 inch) mold with a hole in the middle. The height of the mold was 9cm (3.55 inch).

1. Whip the sugar and butter at a high mixer speed for about 5 minutes. The mixture will not be homogeneous, but it will have lumps, and that's ok.
2. Add mascarpone, and whip until smooth.
3. Add the eggs, and whip again.
4. In a separate bowl, sift the flour with baking powder, salt and vanilla.
5. Pour the dry ingredients into the butter mixture, and mix well with a mixer.
6. Grease the mold with butter, and sprinkle it with flour. Fill the mold with the dough.
7. Bake the tea cake at 338F (170C) for about an hour. The skewer should come out of the cake dry.
8. Cool the finished cake, and decorate it with berries if desired.