Preheat your oven to 350°F (175°C) and grease the bottom of a 9x13 inch baking dish.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.

In a large mixing bowl, beat 5 egg yolks with 1 ½ cups of white granulated sugar and 1 teaspoon of vanilla extract until pale and fluffy.

Gently mix in ½ cup of whole milk until fully combined.

Carefully fold the dry ingredients into the egg mixture until just combined.

In a clean mixing bowl, beat 5 egg whites until soft peaks form, then gradually add ½ cup of sugar until stiff peaks are achieved.

Gently fold the whipped egg whites into the batter in three additions.

Pour the batter into the prepared dish and bake for 25 minutes or until a toothpick comes out clean.

After cooling for 15 minutes, poke holes all over the cake and pour the soaking mixture over it.

Cover and refrigerate for at least 4 hours, preferably overnight.

Whip 1 cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form, then gently fold in mango puree.

Spread the mango-infused whipped cream over the soaked cake and garnish with fresh mango pieces.