Ingredients
Scale
For the Sponge Cake:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- ¾ cup granulated sugar (½ cup for yolks, ¼ cup for whites)
- 1 teaspoon vanilla extract
- ¼ cup whole milk
For the Tres Leches Mixture:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- ½ cup whole milk
For the Mango Whipped Cream Topping:
- 1½ cups heavy cream (cold)
- ¼ cup powdered sugar
- ½ cup mango puree (from fresh ripe mangoes or canned pulp)
Optional Garnishes:
- Fresh mango cubes or slices
- Chopped mint leaves
- Toasted coconut flakes
Preparation Tips:
- Use fresh, ripe mangoes for the best flavor. Alphonso or Ataulfo varieties are ideal.
- For the mango puree, blend peeled mangoes until smooth. Strain if needed.
- Chill the mixing bowl and beaters before making whipped cream for better stability.
Instructions
1. Bake the Sponge Cake
- Preheat the oven to 350°F (175°C).
- Lightly grease the bottom of a 9×13-inch baking pan. Do not grease the sides.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with ½ cup of sugar until thick and pale (about 2 minutes).
- Add vanilla extract and whole milk to the yolk mixture. Mix until well combined.
- Gradually fold the dry ingredients into the wet mixture.
- In a separate bowl, beat the egg whites until soft peaks form. Slowly add ¼ cup of sugar and beat until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes.
2. Prepare the Tres Leches Mixture
- In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
- Slowly pour the milk mixture over the entire cake, allowing it to soak in gradually.
- Let the cake absorb the liquid for 15–20 minutes at room temperature, then refrigerate for at least 4 hours or overnight.
3. Make the Mango Whipped Cream
- Puree fresh mango and measure out ½ cup.
- In a chilled mixing bowl, whip the heavy cream and powdered sugar on medium-high speed until soft peaks form.
- Fold in the mango puree gently until fully incorporated.
- If not using immediately, store the whipped cream in the refrigerator.
4. Assemble the Cake
- Remove the chilled, soaked cake from the refrigerator.
- Spread the mango whipped cream evenly over the top using a spatula.
- Garnish with fresh mango slices, mint, or coconut flakes as desired.
- Slice and serve cold.
Notes
1. Use Room Temperature Eggs
- Cold eggs can cause uneven mixing and reduce the sponge’s rise. Allow them to come to room temperature before separating.
2. Do Not Overmix the Batter
- Overmixing can deflate the whipped egg whites and make the cake dense. Use gentle folding motions.
3. Let the Cake Soak Fully
- This cake is best when given time to absorb the milk mixture. Overnight refrigeration enhances the flavor and texture.
4. Use a Blender for the Mango Puree
- Blend fresh mango until completely smooth. Strain if the variety is fibrous. Canned mango pulp can be used in a pinch.
5. Chill Before Serving
- The flavors meld and improve with time. Always serve this cake cold for the best experience.
6. Storing the Cake
- Store leftovers in the refrigerator for up to 3 days. Cover tightly with plastic wrap or store in an airtight container.
7. Making Ahead
- You can bake the sponge one day ahead and refrigerate the soaked cake. Add whipped topping just before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes