Step 1

Grease the base of a 9 inch spring form pan. Press a parchment paper circle over it to line the base of pan. Do not grease the sides of pan.

Step 2

Crack eggs into the mixing bowl. Add hot water. Using the whisk attachment of a mixer, whisk eggs for 1 minute at high speed until foamy.

Step 3

Gradually add sugar and vanilla extract. Whisk at full speed for 8 to 12 minutes (more time for hand mixer) until the mixture reaches thick ribbon stage. Tip: Drop the mixture in a "S" shape and it should hold the shape for few seconds.

Step 4

Combine flour, corn starch and baking powder. Then sift it into the egg-sugar mixture in 3 batches. Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. Fold in cooking oil, if using.

Step 5

Transfer cake batter to the prepared springform pan and bake at 350 degrees F for about 25 to 30 minutes. Tip: Hold the middle of palm against the cake surface. The sponge cake should feel soft and spring back, not moist, wobbly or hard.

Step 6

Cool the cake couple minutes, then run a spatula to loosen it from the edges. Invert on a wire rack, release the ring, peel the parchment paper and cool completely. Tip: If you are icing the cake next day, then leave the parchment paper on.

Step 7

The cake was about 5 cm tall. Using a sharp and long knife cut three layers of the cake. Mark layers of equal thickness by running a small sharp knife around the cake edge before passing a long knife to cut through the layers.

Step 8

To avoid the layers breaking, slide off cake layers on to parchment paper or use a cake lifter.

Step 9

Chill the mixing bowl and wire whisk in a freezer for 15 minutes. Add chilled heavy cream to the bowl and whisk until soft peaks form.

Step 10

Next add powdered sugar, vanilla and combine at low speed for 1 minute.

Step 11

Increase the speed gradually and beat until stiff peaks form, making sure to stop before it turns too thick into butter.

Step 12

Make the icing just before use, as it may separate if refrigerated for too long.

Step 13

Refrigerate whipped cream. Transfer one cup of whipped cream in a piping bag fitted with a big open star tip (Wilton 1M) and refrigerate.

Step 14

Slice mangoes and cut small chunks to get about 2 cups. Use the rest to scoop mango balls with a melon baller. Check this video for how to use a melon baller.

Step 15

Combine 2½ cups of whipped cream with 2 cups of mango chunks for the mango cream layers.

Step 16

Puree frozen alphonso mangoes or use ready made puree. If it is very thin, you can thicken using gelatin (see note 5).

Step 17

For decoration: Heat 1/2 cup mango puree in a small bowl set over a saucepan with simmering water. Scatter 1/2 teaspoon gelatin and stir until dissolved. Then stir in white chocolate pieces until dissolved. Cool and transfer to a small squeezable bottle or piping bag fitted with a small round tip.

Step 18

Place strips of parchment paper over the cake stand before placing the first cake layer. Use a sturdy cake lifter to transfer cake layers to avoid tearing them.

Step 19

Choose the best looking layer for the top, the most sturdy layer for the bottom and the least perfect looking layer for the middle layer.

Step 20

Spread 1/2 cup mango puree evenly over the first cake layer.

Step 21

Using a large spoon or ice cream scoop, dollop half the mango chunk and cream mixture evenly over the mango puree. Use an offset spatula to gently spread and flatten out the mango cream layer.

Step 22

Repeat the second cake - mango puree - mango chunk cream layers. Place the final cake layer on top.

Step 23

Spread about 1½ cups whipped cream on top and sides. Use an offset spatula to smoothen the icing. Tip: Dip the spatula in water to clean out the icing in between. You may also do a thin coating at first, refrigerate to firm it up and then spread a neat and final coating later.

Step 24

Hold the tip of puree filled bottle or piping bag at top edge of the cake. Squeeze to release puree while rotating the cake stand. Stop and squeeze to let puree drip randomly. It will set quickly on the cold cake.

Step 25

Take whipped cream piping bag from the refrigerator and pipe 12 to 16 cream puffs.

Step 26

Place a fresh mango ball in the center of each whipped cream puff. Carefully remove the parchment paper strips from under the cake before serving.