Special For Lih Yeng-Mango Yoghurt Cake

Ingredients For the cake:
A)
6 egg yolks
1 tsp vanilla essence
1/2 cup caster sugar
1/2 tsp salt
1/2 cup water
1/2 cup corn oil
175g high ratio flour
2 tsps baking powder

B)
6 egg whites
1/2 tsp cream of tartar
1/2 cup caster sugar

Utensil Needed:
9" cake tin

Filling:
2 mangoes (cubed)
1 cup plain yoghurt (150g)
100g caster sugar
20g gelatine(dissolved in 1/4 cup water)
350ml UHT whipping cream

For Decoration:
2 mangoes (sliced for decoration)
some strawberries
some whipping cream(whipped)
some cooking chocolate(grated)
some deco gel
some snow powder

Method:
1)Cake:Line a 9"roundcake tin.Preheat oven at 170*C
2)Hand whisk ingredient (A) in a bowl until well-combined.Leave aside.
3)Whisk egg whites and cream of tartar until foamy.Add in sugar and whisk until stiff.Combine with no(2).Pour into tin and bake for 40-45 minutes.
4)Invert cake to cool before slicing into 3 layers horizontally.
5)Filling:Mix mangoes, yoghurt, and sugar in a bowl.
6)Dissolve gelatine in water.Double-boil over simmering water until clear and mix with (5).
7)Whip up cream and add to mangoes mixture.Divide into 2 portions.
8)To assemble:Place a layer of cake into tin.Spread a layer of no(7) on top.Repeat this step till finished.Keep cake chilled.Trim edges of cake to a nice round.Decorate with mangoes, spread with whipped cream and strawberries.Spread on deco gel.Place grated chocolate in the centre, dust on some snow powder.Chill once more before serving.

p/s:
the cake can replace by any sponge cake mix