Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch cake tin.

In a large bowl, combine the hot water and 65g of granulated sugar.

Add the egg yolks and vanilla essence to the mixture, whisking until it doubles in size and becomes light and fluffy.

Mix in the oil.

Sift in the dry ingredients (all-purpose flour, baking powder, and cornstarch). Gently fold until just combined.

In another large bowl, beat the egg whites until foamy. Gradually add the remaining 65g of granulated sugar and continue beating until stiff peaks form.

Carefully fold the egg whites into the egg yolk mixture until well combined.

Pour the batter evenly into the prepared cake tins and bake for about 40-50 minutes, or until the cake is level and springs back when pressed in the center.

Turn the cakes upside down and cool on a wire rack. Once cooled, place them in the fridge to chill completely.

Once chilled, unmold the cakes and gently rub the outer crust to remove the caramelized layer. Set aside until assembly.

In a large bowl, combine the thickened cream, granulated sugar, and vanilla extract.

Whisk on high speed until stiff peaks form.

Transfer the whipped cream into a piping bag fitted with a large round tip.

Peel the mangoes and cut one mango into large cubes.

Thinly slice the remaining mango.

Cut the cake into three equal layers.

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

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

Top with another sheet of sponge.

Repeat and cover with the final sponge layer.

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.

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

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