Mix all ingredients except oil for 1 minutes at low speed. Scrape. Shift to high speed and whip for 4 minutes or until ribbon stage. Shift to low speed and gradually add oil and mix for another 2 minutes. Pour in baking pan and bake at 185 C (top heat)-180 C (bottom heat). For round 8 inches pan, scale 400 g and bake for 35 38 minutes
Mango Chantilly Cream
Whip the two ingredients together until it reaches medium peaks.
To Assemble: Cut the vanilla sponge cake into three layers. Spread the mango filling and the mango Chantilly cream on each layer. Frost and cover the cake with Ambiante whipping cream. Decorate with a tear drop piping on top of the cake. Garnish with mango filling and fresh mangoes.
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