Sieve maida twice and keep aside.

Cream sugar and curd until sugar completely dissolves.

Add baking powder, baking soda to the creamed mixture and mix well.

Leave aside for 5 mins and you can see the bubbles appearing.

Now add vanilla essence, cooking oil and mix well.

Gradually add maida in portions at a time and blend with wet ingredients.

Beat well with a whisk until creamy and thick.

Preheat oven to 200 deg C for 10mins.

Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter into the tin and keep it ready.

Bake in a preheated oven at 200 degrees C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins or till a fork inserted into the centre of the cake comes out clean.

Allow the cake to cool down for 10mins, then invert and remove the butter paper.

After the cake has cooled down completely slice it horizontally into half using a sharp serrated knife.

Add some whipped cream in a chilled bowl and whip it with an electric whisk till stiff peaks are formed.

Sprinkle sugar syrup over the slices.

Spread a layer of whipped cream and add chopped mangoes.

Add more cream and make it even using a palette knife.

Cover the cake with the other slice.

Frost the complete cake with whipped cream.

Cover the sides with white chocolate shavings.

Place mango pieces in the centre of the cake and pipe swirls around the cake.

You could decorate the cake in your own style too.

Chill the cake before serving.