Ingredients
Sponge Cake
- 5 Large eggs separated, room temperature
- 1 cup White granulated sugar divided
- 1 ½ teaspoon Vanilla extract
- ¼ cup Whole milk room temperature
- 1 cup All purpose flour spooned and leveled
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
Soaking Liquid
- 14 oz Sweetened condensed milk
- 12 oz Evaporated milk
- ½ cup Heavy whipping cream
Mango Whipped Cream
- 1 cup Heavy whipping cream cold
- ¼ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ½ cup Mango puree
Garnish
- Fresh mango peeled and cut into small chunks
Instructions
- Vanilla Sponge Cake – Preheat oven to 350℉. Grease the bottom of a 9×13 inch baking dish. Whisk flour, salt, and baking powder. Beat egg yolks, sugar, and vanilla until pale. Fold in milk and flour mixture. Beat egg whites with sugar until stiff peaks. Fold into batter. Bake for 25 mins.
- Soaking and Assembly – Whisk evaporated milk, sweetened condensed milk, and heavy cream. Poke holes in cooled cake, pour soaking mixture, refrigerate. Whip cream, sugar, vanilla until stiff. Fold in mango pulp. Spread over cake. Top with mango chunks and puree. Slice and serve.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 386 kcal
- Sugar: Unknown
- Sodium: Unknown
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.01g
- Carbohydrates: 51g
- Fiber: Unknown
- Protein: 9g
- Cholesterol: Unknown
