1. Bake the Sponge Cake

1. Preheat oven to 350°F (175°C).
2. Line two 8-inch round pans with parchment.
3. Whisk flour, sugar, baking powder, and salt.
4. Add milk, oil, eggs, and vanilla.
5. Mix until smooth; do not overmix.
6. Divide batter into the pans.
7. Bake 22–26 minutes, or until a toothpick comes out clean.
8. Cool completely.

2. Make the Mango Cream Filling

1. Whip cold heavy cream to medium-stiff peaks.
2. Add condensed milk, vanilla, and mango purée.
3. Beat until thick, smooth, and fluffy.
4. Chill for 20 minutes.

3. Prepare the Mango Topping

1. In a saucepan, heat mango purée and sugar.
2. Add cornstarch slurry if you want a thicker, glaze-like consistency.
3. Cool completely before applying to the cake.

4. Assemble the Mango Royale Cake

1. Place the first sponge layer on a cake board.
2. Spread a generous layer of mango cream.
3. Add sliced fresh mangoes on top.
4. Add second sponge layer.
5. Frost entire cake with remaining mango cream.
6. Pour cooled mango topping over the center, letting it drip slightly down the sides.
7. Decorate with extra mango slices, cubes, or toasted coconut.

5. Chill

• Refrigerate 4–6 hours (overnight best) for flavors to set and layers to firm.