Cream together butter, sugar and shortening then add in vanilla + mango essence

Beat both white egg and yolk separately until its stiff peak then add into the butter mix. Beat at medium speed to mix well

In another bowl, sift together flour, salt and baking powder. At the lowest speed, add the sifted flour mix into the butter mix gradualy by cup with the milk turn by turn. Bake at 145' for 25-30 minutes or poke with a tootpick / chopstick, its come out clean

Basic Puding: Simply bring the water to boil and add in the dry gelatin and sugar. Stir until the gelatin has been fully desolved to create a basic mango puding

Take out the cake from the pan and set aside to fully cool down. Use the same pan, add in the basic mango puding half of the pan and let them slightly cool but not cool and not harden completely. If happen that the puding completely harden, it can be reboil once at lowest heat but not too many as the mango would desolved

Once the mango puding base slightly cool, cut the cake into 2 layer and set a layer on top of the basic puding, add some whipped cream and finish it with the other layer

Let them sit in the freezer for 20-30 minutes to cool completely. Take it out and put on the cake plate upside down accordingly and you can use the remaining cream to cover & make some deco on em