Pre-heat the oven at 180°C
Grease a 9'' cake tin with butter and dust it with flour. Keep aside
Sieve the flour, baking soda and baking powder at least 3 times from a height. This step is crucial to add volume to the cake.
Beat softened butter, powdered sugar, hot milk, hung yogurt and vaniila extract till light and fluffy.
Gently fold in the sifted flour mixture. Don't overfold as it will lose its incorporated air.
Pour the batter into the prepared greased cake tin.
Bake for 30-35 minutes at 180°C or until the toothpick inserted comes out clean.
Rest it on the wire rack for 15 minutes.
Flip on the wire rack and remove the tin.
Cool it completely before icing.
For making sugar syrup:
Heat the water in a small saucepan over medium-low heat until hot, but do not bring to a boil.
Add the sugar and stir until fully dissolved.
Let the syrup cool to room temperature before using.
Assembling:
Once the cake has cooled, trim the top using a sharp serrated knife and cut the cake evenly in half, horizontally.
Whip the non dairy whipping cream until soft peaks form.
Add vanilla extract and whip until stiff peaks form.
Add a little bit of the whipped cream on a plate or cake board and place one cake layer on it.
Drizzle generous amount of the simple syrup and let the cake soak it up.
Add whipped cream in the center of the layer and, spread it evenly with an offset spatula to about 1/2 inch away from the edge of the cake.
Now add some cubed mango on it.
Place the second cake layer on top.
Drizzle again with sugar syrup.
Place a generous dollop of the whipped cream frosting on top of the cake, spread evenly with an offset spatula, working down the sides until you have a thin layer of frosting around the entire cake (this is the crumb coat).
Chill in the fridge until set, about 15 minutes.
Once set, remove from fridge and add another large dollop of the whipped cream frosting on top of the cake and spread the same way, adding another coat of frosting.
Scrape off the excess frosting with a straight blade spatula or bench scraper and smooth out.
Slice the mango into thin slices.
Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center.
Roll a long thin strip of mango into a coil and place it in the center. Garnish with a fresh mint sprig.
Cake can be served right away or refrigerated 2 hours for easier slicing.
