Preheat your oven to 350°F (175°C). In a large mixing bowl, beat together 4 large eggs and ¾ cup of granulated sugar for about 8 to 10 minutes until the mixture becomes pale and tripled in volume.

Gently fold in the sifted dry ingredients, alternating with a mixture of ½ cup warm milk, 1 teaspoon vanilla extract, and 3 tablespoons vegetable oil.

Pour the batter into a prepared baking pan and bake for 18 to 20 minutes until the cake is golden and springs back when touched. Allow it to cool completely in the pan.

In a chilled mixing bowl, whip 1 cup of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form, about 3 to 5 minutes.

Gently fold in ½ cup of diced fresh mango, ensuring even distribution.

Slice the cooled sponge cake into layers. Spread a layer of mango whipped cream over the first layer, repeating until all layers are used.

Cover the entire cake with remaining whipped cream. Decorate with thinly sliced mango on top and sprinkle edible glitter if desired.

Chill the cake in the fridge for at least 30 minutes before serving.

Serve in mini cake boxes or bento containers.