Pre heat oven at 350 F and put the wire rack at the middle of the oven.

Measure the liquid ingredients accurately.

Put egg yolks in a small bowl.

Add in the sugar and mix. Add the cake flour. Mix

Add the oil and milk / mango flavor  mixture and mix.

Mix using a wire whisk until all of the ingredients are incorporated.

Add the extra teaspoon of the mango flavoring

Set aside.

Put egg whites in a stand mixer bowl and mix until frothy.

Add the cream of tartar and mix. Add the sugar intermittently. 3 times and mix until stiff peaks.

You can tell if it is stiff peaks, when meringue forms a horn when you pull the whisk upward.

When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.

Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.

Add mixture into the rest of the meringue and mix again using the folding method.

Transfer mixture into a NON GREASE, but lined 6 inch pan  and pour cake batter  tap the pan in a flat surface to remove air bubbles. Divide equally in 4 6 inch pan.

Bake at pre heated 350 F oven for 10-15 minutes. Start checking at 12 minutes using a toothpick test method.

When chiffon cake is done, let cool and remove the parchment paper and continue to cool. Try to scrape sides of the pan using a knife.

In order to make this rose mango decor, slice the mango in vertical(short way)  and horizontal cut (long cut).

Start arranging the mango from the outside using the horizontal cut and then use the vertical slice towards the middle. Please watch video.

Place cream cheese in a medium size bowl and beat until soft and smooth.

Add the heavy whipping  cream slowly in about 4 intervals - until the cream cheese resembles a liquid mixture. Continue beating until stiff peaks form.

Add the sugar and vanilla extract  and beat in between to smoothen mixture.

Beat until stiff peaks.

Use immediately.