Step 1

Preheat the oven to 160°C fan forced

Step 2

Line the bottom of a 6-inch cake tin with parchment paper

Step 3

In a medium-sized bowl whisk the egg yolks, milk, vegetable oil and cornstarch together

Step 4

Sift in the flour and salt, and whisk until just combined

Step 5

In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks

Step 6

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Step 7

Transfer the cake batter to the cake tin

Step 8

Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray

Step 9

Bake for 60 minutes, or until it springs back when touched

Step 10

Cool on a wire rack

Step 11

Once cooled run a knife around the edge of the cake tin and invert the pan

Step 12

Wrap in cling wrap and place in the fridge until assembly

Step 13

Combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk until medium stiff peaks.

Step 14

Reserve in the fridge until assembly

Step 15

Peel the mangoes and cut one mango into 6 large cubes

Step 16

Thinly slice the remaining mango

Step 17

Cut the cake into three equal layers

Step 18

Place a cake layer on a turn table and spread over a thin layer of cream

Step 19

Place the thinly sliced pieces of mango over the cream and top with more cream

Step 20

Top with another sheet of sponge

Step 21

Repeat and cover with the final sponge layer

Step 22

Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish

Step 23

Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake

Step 24

Decorate with the cubes of mango and place in the fridge to set for 1-2 hours before enjoying