Preheat your oven to 180°C. Grease and line two 8-inch round cake tins with parchment paper.

In a large mixing bowl, combine 200 grams of all-purpose flour (maida), 200 grams of powdered sugar, 1 teaspoon of baking powder, and a pinch of salt. Mix well.

In another bowl, whisk together 200 ml of milk, 100 ml of vegetable oil, 1 teaspoon of vanilla essence, and 2 large eggs. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter is formed.

Divide the batter evenly between the two prepared cake tins. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

In a large bowl, whip 500 ml of fresh cream with 100 grams of powdered sugar until stiff peaks form. Keep the whipped cream chilled until ready to use.

Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, followed by a layer of sliced fruits (such as strawberries, kiwi, and mango). Place the second cake layer on top and cover the entire cake with the remaining whipped cream.

Decorate the cake with additional fruits and refrigerate for at least 1 hour before serving.