Take flour, baking powder and salt in a bowl and sieve it. Preheat oven at 180 degree for 10 minutes.

Add sugar to oil and mix it very well. In another bowl, add yoghurt with one tablespoon of water and whisk it well. Now add vinegar and baking soda to the yoghurt mixture and whisk it so that the foam will appear.

Now in the flour mixture, add yoghurt mixture, sugar mixture, water and vanilla essence. mix everything very well. Mix everything quickly to make a smooth and lump free cake batter.

Pour prepared batter in a greased baking tin and tap the tin lightly so that air bubbles will come out. Now bake the cake at 180 degree for 35 to 40 minutes. Check with the help of a knife if the cake is done or not. If the knife comes out clean, the cake is ready otherwise it needs to be baked for a few more minutes.

Let it cool down for 20 to 30 minutes at room temperature. Now take it out from the tin and put it on a wire rack so that it does not become soggy. Cover the cake with thick cloth and let it get completely cool for 5 to 6 hours.

Now cut the cake into three circles. Whip the cream until it forms stiff peaks. Now take one circle and apply cream evenly. Spread half of the mango pieces on top. Now repeat with the second layer and cover it with the third layer. Now cover the whole cake with the cream evenly. Decorate it the way you like. Make a flower in the middle using thin mango slices.

Keep it in the refrigerator until use.