Preheat the oven to 180°C (356°F). Line the 9 x 16 inch baking tray with parchment paper.

Whisk 100 g egg yolks with 70 g caster sugar until the mixture is light and pale.

Whisk 1 teaspoon vanilla extract into the yolk mixture.

Sift 80 g all-purpose flour, 20 g corn flour, and 2 g baking powder over the yolk mixture.

Whisk the dry ingredients into the yolk mixture just until combined.

Stir 55 ml milk and 45 g melted butter together. Gently mix the liquid into the yolk batter.

Whisk 200 g egg whites until foamy. Gradually add 75 g caster sugar while whisking.

Continue whisking the egg whites until stiff peaks form.

Fold one-third of the whipped egg whites into the yolk batter to loosen it. Fold in the remaining egg whites gently until no streaks remain.

Spread the batter evenly in the lined baking tray. Bake at 180°C (356°F) for 14 minutes.

Remove the sponge from the tray and let it cool completely on a clean kitchen towel.

Spread 300 g whipped cream in a thick, even layer over the cooled sponge. Scatter 300 g fresh ripe mangoes over the cream.

Roll the filled sponge tightly from one short end into a log. Place the roll seam-side down.

Refrigerate the Swiss roll until thoroughly chilled, at least 60 minutes. Slice and serve cold.