Preheat your oven to 350°F (175°C). Grease the bottom of a 9x13 inch baking dish with butter or cooking spray.

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

In a large mixing bowl, combine 5 large egg yolks with 3/4 cup of white granulated sugar and 1 1/2 teaspoons of vanilla extract. Beat until thick and pale yellow.

Gently add 1/4 cup of room temperature milk and mix until fully incorporated.

Gently fold the dry mixture into the egg yolk mixture using a spatula.

In a clean bowl, whip the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.

Carefully fold half of the beaten egg whites into the batter, then add the remaining egg whites.

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

In a measuring cup, whisk together the soaking ingredients and set aside.

Once the cake is cooled, poke holes in the surface and pour the soaking milk mixture over it. Chill in the refrigerator for at least 4 hours or overnight.

Beat 1 cup of cold heavy whipping cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold in 1/2 cup of mango puree.

Spread the mango whipped cream over the chilled cake and garnish with fresh mango chunks.