Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by lining with parchment paper.

In a large mixing bowl, sift together the cake flour and baking powder. Set aside.

Beat the egg whites until foamy, add cream of tartar, then gradually sprinkle in 1/3 of the sugar while beating until stiff peaks form.

In another bowl, beat the egg yolks with remaining sugar, salt, milk, and vanilla extract until pale and fluffy.

Fold the sifted dry ingredients into the egg yolk mixture and then drizzle in the vegetable oil, mixing until smooth.

Gently fold the whipped egg whites into the yolk mixture in three additions.

Divide batter among cake pans, filling each two-thirds full. Bake for 20-22 minutes until golden brown.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare whipped cream by beating heavy whipping cream with powdered sugar until medium-stiff peaks form.

To assemble, layer whipped cream and fresh mango chunks between the cake layers.

Apply a thin crumb coat of whipped cream around the cake and chill for 15 minutes.

Finish with a thick layer of whipped cream and chill for 1-2 hours before serving.