For Chiffon Cake:

• Preheat oven to 375°F/177°C. Grease and line the bottom of 6x6x4-inch round pan and with baking paper. Set aside.

• Sift flour, baking powder, salt and sugar together in a bowl.
• Make a well at the center and add oil, egg yolks and mango jam in water, mix until smooth. Set aside.
• Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.
• Fold in egg yolk mixture into the egg white mixture until thoroughly blended.
• Divide batter equally between the prepared pans.
• Bake for 15-20 minutes or until done. Invert on a wire rack to cool for 5 to 10 minutes.

For Filling:

• Whip cream until stiff.
• Cut and fold, mango puree and mango jam. Mix until well incorporated.
• Set aside.

For Jelly Glaze Icing:

• Bloom gelatin into the water. Allow to sit.
• Heat mango puree and add sugar. Stir until sugar melts.
• Remove mango puree from heat and add in gelatin. Mix well.

Assemble:

• Slice cake across the middle and spread mango filling on the first half of the cake, around half-inch thick of filling. Place the other half of the cake on top.
• Slowly pour in the mango jelly icing on the cake, until well covered.
• Chill the cake for 15 to 20 minutes or until the jelly icings sets.
• Top with sliced fresh mango. Serve.