Preheat the oven to 180°C (350°F) and lightly grease or line the 5-inch round cake pan.

Whisk 60 g caster sugar, 2 egg yolks, and 1/2 tsp vanilla extract until the mixture is pale, light, and airy.

Sift 45 g all-purpose flour and 1/2 tsp baking powder together.

Stir the sifted dry ingredients into the yolk mixture, alternating with 30 ml whole milk, until the batter is smooth and lump-free.

Whisk 2 egg whites until foamy, then gradually add 20 g caster sugar.

Continue whipping the egg-white mixture until stiff, glossy peaks form.

Fold one-third of the meringue into the yolk batter to loosen it, then gently fold in the remaining meringue.

Transfer the batter to the prepared 5-inch round cake pan and level the surface.

Bake at 180°C (350°F) for 20 to 25 minutes, until a skewer inserted in the center comes out clean.

Cool the cake in its pan for 10 minutes, then pierce the top all over with a fork.

Whisk together 180 ml whole milk, 60 ml mango puree, 60 ml sweetened condensed milk, and 60 ml heavy cream.

Slowly pour the mango milk mixture over the warm cake, allowing the sponge to absorb it.

Cover the soaked cake and refrigerate it for 4 to 6 hours until thoroughly chilled.

Spread 120 ml whipped cream over the chilled cake and garnish with 100 g fresh mango.