Preheat oven to 350 F. Grease two 9 inch round pans and line them with pre-cut parchment paper. Combine flour and baking powder in a bowl and set aside.

Beat egg yolks and 1/2 cup sugar until lighter in color. Add in the oil and milk and mix with a spatula.

Sift the flour mixture over the yolk mixture. Mix using the electric mixer just until smooth and lump free. Set aside

Fold a dollop of the egg whites into the yolk mixture. Fold remaining egg whites into the yolks in thirds. You should achieve a batter that is uniform in color.Pour batter into two round cake pans, dividing evenly. Bake for 14-16 minutes or until a toothpick inserted into the center of cakes come out clean. Cakes should be springy to the touch. Remove from oven and let cool for 10-15 minutes. Unmold cakes onto flat surface and peel off the parchment paper.

( I made the icing and filling first. I refrigerated the filling while the cake was baking and I stored the icing in an airtight container and placed it in the counter.) Combine mango slices, water and sugar in a pot and bring to a boil. Let simmer for 8 minutes in low heat until syrup is thick. Remove from heat. Transfer mango slices into a container and refrigerate.

Spread a thin and even layer of mango butter cream on top of one cake. Put mango slices on top of the butter cream/icing. Be sure to cover spaces evenly. Put the other cake on top and now you have filled your mango cake. Ice and decorate the whole cake. I start icing the top, putting on as much icing as I can so its easier to work with and the spatula will not catch crumb pieces from the cake. You might think you don’t have enough icing to cover the cake but you will soon get the icing back as you scrape the icing from the cake to smoothen the surface. Make sure your spatula is free from icing when your smoothing the surface.