Preheat your oven to 350°F (175°C) and prepare three 6-inch cake pans lined with parchment paper.

Sift together the cake flour and baking powder in a large bowl and set aside.

Beat the egg whites in a clean mixing bowl until foamy, gradually adding cream of tartar and sugar until stiff peaks form.

In another bowl, beat the egg yolks with the remaining sugar, salt, milk, and vanilla until fluffy and pale.

Gently fold dry ingredients into yolk mixture, followed by the vegetable oil, then fold in meringue carefully in three parts.

Evenly divide the batter among the pans and bake for 20-22 minutes, then cool for 10 minutes in the pans.

Beat the heavy whipping cream with sifted powdered sugar until medium-stiff peaks form.

Layer the first cake with whipped cream and mango chunks, repeating for the second layer.

Apply a crumb coat of whipped cream around the cake and refrigerate for 15 minutes.

Chill the assembled cake for 1-2 hours before slicing and serving.