• Begin by preheating your oven to 175C or 350F. Lightly coat a 7” baking tin with oil or butter, line it with parchment paper, and set it aside for later use.
• In a large bowl, combine unsalted butter and caster sugar. Whisk these ingredients together for about 3-5 minutes until they become fluffy.
• Next, add one egg to the creamed butter mixture and stir for approximately 2 minutes or until the egg is fully incorporated. Repeat this process with the remaining eggs, adding vanilla extract as well.
• In a separate bowl, mix together self-raising flour and baking powder. Gradually add this flour mixture to the butter and egg mixture, one-third at a time, until just combined. Be careful not to overmix as this can lead to a tough and chewy cake. If the batter is too thick, add 1-2 tablespoons of milk and stir until just combined.
• Pour the cake batter into the prepared baking tins and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a cooling rack.

Mango Buttercream

• In a separate bowl, whisk softened unsalted butter for one minute. Add icing sugar and continue to whisk for another 2-3 minutes. Then, incorporate mango pulp, vanilla extract, yellow food coloring, and milk into the bowl. Continue to whisk for an additional 3-5 minutes or until the mixture is smooth and fluffy.

Assemble Cake

• Place one layer of the vanilla cake onto a plate or cake board. Fill this layer with the mango buttercream and mango and passionfruit sauce. Then, add another layer of vanilla cake on top. Frost the entire cake with the remaining mango buttercream and smooth the edges with a ridged smoother.
• Top the cake with whipped cream, leaving a 1-inch gap in between each dollop. Add mango and passionfruit sauce to the center and place mango slices in the gaps between the whipped cream.
• Serve this stunning Mango Passionfruit Cake as a dessert and savor every bite!