Preheat the oven before use.

Use a wide, thin baking pan so the cake does not shrink drastically after baking.

Whip the eggs, SP cake emulsifier and sugar together until pale and fluffy.

Mix in the low protein flour, cornstarch, milk powder and vanilla powder.

Fold in the melted butter until combined.

Bake the vanilla sponge cake in the oven.

Combine the plain agar-agar powder, sugar, salt, hunkwe flour and custard powder.

Add the blended mango flesh and milk to the dry custard mixture.

Add yellow food coloring to the mango custard mixture.

Cook the mango custard mixture until thickened.

Pour the mango custard over the baked sponge cake layer and let it set.

Mix 200g mango flesh with 50ml water to make the mango juice for the topping.

Combine the mango juice with sugar and cook.

Add the cornstarch and water slurry to the mango juice mixture.

Add yellow food coloring to the topping mixture.

Cook the topping mixture until thickened.

Pour the topping over the custard layer.