We start by preheating the oven to 180℃, line our cake tins with oil and baking paper, set them aside.

In a large mixing bow, add the yogurt and baking soda, whisk it well and let it get bubbly. This helps the cake become tender and fluffy once it bakes. Add the oil and sugar, whisk well. Sift in the flour, baking powder, salt and add the vanilla. Whisk well until combined and smooth. Divide into two tins and bake for 30 mins until a toothpick inserted into the center comes out clean. Remove the cakes and let them cool down completely before assembling.

Clean the mangoes (pulp, juice and pieces) and add it into a bowl, add lime juice, icing sugar and using a fork smash the mixture until chunky and somewhat uniform.

Pour into a sauté pan, add the corn flour and cook for 5-8 mins on mediums, stirring constantly until thicker. Remove from the heat and transfer to a bowl, let it cool down completely. Cut up som mangoes and scoop out some chunks for the cake and garnish.

Ensure the cream is fridge cold, the bowl and beater is grease free and clean. On low speed we start beating the cream until it becomes frothy.

Add the corn flour, icing sugar and continue beating on low speed until the cream looks foamy and thicker in consistency. Increase the speed and whip until you have stiff peaks.

Place one cake layer bottom side down on a cake stand, add some cream, add the cooled mango curd, some mango chunks and more cream to cover it up.

Add the next layer of cake and cover the top and sides with the remaining cream. If you like you cake pipe some cream on the top for additional decoration (optional). I like adding more chunks and curd on the top.

Let this chill for an hour before slicing and serving. Serve cold.