Ingredients
Method
- Separate the eggs, placing yolks and whites into different bowls, and let them rest at room temperature for one hour.
- Preheat the oven to 325°F (160°C).
- Pass the flour and cornstarch through a sieve into a bowl and reserve.
- Divide the granulated sugar evenly for later use in the yolks and whites.
- Add half of the sugar to the yolks and whisk on medium speed until pale, thick, and ribboned.
- Add salt to the egg whites and beat on medium speed until foamy.
- Gradually stream in the remaining sugar while beating, then increase speed until medium peaks form.
- Carefully fold the yolk mixture into the whipped whites until just combined.
- Gently fold in half of the dry ingredients until incorporated.
- Fold in the remaining dry mixture until smooth and airy.
- Transfer the batter into an ungreased 9 x 13 inch pan and level the surface gently.
- Bake for 25 minutes until golden and a toothpick inserted comes out clean, then cool for 15 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the cake surface.
- Add mango, condensed milk, evaporated milk, and cream to a blender and puree until silky smooth.
- Reserve 1 cup of the mango milk mixture for serving later.
- Pour half of the remaining soak slowly over the cake and let absorb for 10 minutes, then add the rest.
- Refrigerate the cake for at least 2 hours or overnight to fully absorb the liquid.
- Whip the topping cream with powdered sugar until stiff peaks form, then spread evenly over the cake.
Nutrition
Notes
Light, juicy, and nostalgic—this cake soaks up every drop of mangoed milk and rewards patience with unmatched tenderness.