Preheat oven to 180°C.

Grease and line a 7″ round cake tin.

In a bowl mix together flour, sugar, baking powder, salt and baking soda.

Add the curd, oil, milk and vanilla in the centre.

Mix it to form a smooth batter.

Pour it into the prepared cake tin.

Bake for 30-40 minutes or until a tooth pick inserted comes out clean.

Rest it on the wire rack for 10 minutes.

Flip on the wire rack, remove tin and the paper.

Cool it completely before wrapping in cling wrap.

Refrigerate until assembling.

Let them boil until sugar dissolves completely. Remove from flame and once cool, store in a bottle in refrigerator.

You can add any essence to flavour the syrup.

Trim the top of the cake.

Whip one cup of non dairy whipping cream until soft peaks form.

Add vanilla essence and whip until stiff peaks form.

Add a little bit of the whipped cream on a plate or cake board and place one cake on it.

Drizzle generous amounts of the simple syrup and let the cake soak it up.

Now add some cubed mango on it.

Add whipped cream and with an offset spatula spread it evenly.

Place the other cake on top.

Drizzle again with syrup.

Frost the cake with whipped cream.

Slice the mango into thin slices and arrange them on the cake to form a rose.

Serve it chilled.