Vanilla chiffon filled with mangoes, balsamic strawberries, and yogurt whipped cream

Ingredients

• 2/3 cups (162g) water, room temperature*
• 8 tablespoons (112g) oil, either canola or other veg
• 4 large (80g) egg yolks
• 1 tablespoon (15g) vanilla extract
• 1 1/2 cups (180g) cake flour**
• 1/2 cup (56g) cornstarch***
• 1 cup (200g) white granulated sugar (for flour)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (I use Diamond Crystal Kosher)
• 4 large (120g) egg whites
• 1/4 teaspoon cream of tartar****
• 1/4 cup (50g) white granulated sugar (for meringue)
• 3-4 Ataulfo mangoes (also called honey or Champagne)
• about 1 lb of ripe strawberries, washed
• 1-2 tablespoons of granulated white sugar
• 1-2 tsp of balsamic vinegar (or more to taste)
• 3 cups (680g) heavy whipping cream, cold
• 3 tablespoons of honey
• 1/4 cups (50g) granulated sugar
• 1 tsp of Whip-It (Sahnesteif)