In a small heavy-duty medium saucepan, make mango syrup* by simmering mango nectar over medium heat for about twenty minutes or until reduced to just under ¾ cup; remove from heat and set in fridge to cool to room temperature
While mango syrup is cooling, make cake
Pre-heat oven to 325; line a 9x13 cake pan with parchment paper and set aside
Sift together flour, sugar (excluding additional amount), baking powder, and salt into a medium bowl; set aside
In a separate large bowl, whisk egg yolks, canola oil, lime zest, and half of mango syrup (90 milliliters / 3 fluid ounces) until well combined (set aside remaining mango syrup); whisk in dry ingredients but do not overmix
In the large bowl of an electric mixer, beat egg whites on medium high until soft peaks form; add and beat until stiff
Gently fold one half of egg whites into yolk mixture; fold in remaining egg whites
Pour batter into prepared pan and bake 24-28 minutes or until golden and knife comes out clean from center (do not overbake!)
Set pan aside on a cake rack to cool
Make the glaze:
In a small heavy duty saucepan, boil sugar, lime juice, and mango syrup* until liquid is reduced to about ¼ cup (~5 minutes); pour glaze over cake
Make whipped cream:
In the large bowl of an electric mixer, combine whipping cream and sugar on medium-high speed for several minutes or until stiff peaks begin to form
Carefully spread whipped cream over cake and cover and chill cake until ready to serve