Mango Tres Leches Cake (Print Version)
# Ingredients:
→ Sponge Cake
01 -
5 large eggs, separated, at room temperature
02 -
200 grams white granulated sugar, divided
03 -
1.5 teaspoons vanilla extract
04 -
60 millilitres whole milk, at room temperature
05 -
125 grams all-purpose flour, spooned and leveled
06 -
1 teaspoon baking powder
07 -
0.25 teaspoon salt
→ Soaking Liquid
08 -
400 millilitres sweetened condensed milk
09 -
350 millilitres evaporated milk
10 -
120 millilitres heavy whipping cream
→ Mango Whipped Cream
11 -
240 millilitres cold heavy whipping cream
12 -
30 grams powdered sugar
13 -
1 teaspoon vanilla extract
14 -
120 millilitres mango puree (about 1 large mango), plus extra for drizzling (optional)
→ Garnish
15 -
Fresh mango, peeled and diced into small chunks
# Instructions:
01 -
Preheat oven to 175°C. Grease only the base of a 23x33 cm baking dish with non-stick spray, avoiding the sides. In a medium bowl, whisk together flour, salt, and baking powder; set aside.
02 -
In a large mixing bowl, combine egg yolks, 150 grams sugar, and vanilla extract. Beat with an electric mixer until thick and pale yellow, then stir in milk. Gently fold in the flour mixture until just combined.
03 -
In a clean bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining 50 grams sugar; continue beating until stiff peaks form. Carefully fold half the egg whites into the yolk batter, then fold in the rest just until incorporated.
04 -
Pour the batter into the prepared dish, smoothing the surface. Bake for 25 minutes or until a toothpick inserted at the centre comes out clean. Cool cake to room temperature in the pan.
05 -
In a large jug, whisk together evaporated milk, sweetened condensed milk, and heavy cream until well-blended.
06 -
Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture evenly over the cake, allowing it to absorb. Cover and refrigerate for at least 4 hours or overnight.
07 -
In a cold mixing bowl, whip cream, powdered sugar, and vanilla extract to stiff peaks. Fold in mango puree gently, keeping the mixture airy.
08 -
Spread the mango whipped cream evenly over the soaked cake using an offset spatula. Top generously with fresh mango chunks and an optional drizzle of extra mango puree. Slice and serve chilled.
# Notes:
01 -
For a lighter texture, avoid overmixing after adding the whipped egg whites; maintain as much air as possible.