Beat eggs with granulated sugar for about 10 minutes with an electric mixer until thick and fluffy.
Fold in sieved flour mixture and vanilla essence.
Pour into a 9” lined cake tin which has been greased and floured.
Bake for about 20 minutes in a moderate oven till done.
Cool and slice horizontally into 2 layers.
Mix the ingredients for the syrup together.
Whip the cream with the castor sugar until thick and creamy with an electric mixer.
Place a layer of cake on the serving platter. Sprinkle with half the syrup (cold sweetened milk).
Spread half the whipped cream to cover the entire area.
Place the second layer of cake over the cream.
Repeat as for the first layer. Spread the remaining whipped cream to cover top and sides of the cake.
Set in fridge overnight or for a minimum of 4 hours.
Cover the top within the outer ring of cream with peeled fresh mango cut into thin slices. Sieve 2 tablespoons of icing sugar over the fruit (optional) if fruit is not sweet enough.
Set for a couple of hours in the fridge before slicing.