"Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!"
- C. Joybell C.
Ingredients:
For the Cake:
5 Egg Whites (approx. 160g)
1/4 cup (55g) - Granulated Sugar
5 Egg Yolks (approx. 95g)
3/4 cup (140g) - Granulated Sugar
1/3 cup (72ml) - Milk
1 tsp - Vanilla Paste
1 cup (150g) - All Purpose Flour
1 1/2 tsp - Baking Powder
Pinch of Salt
1/4 tsp - Ground Nutmeg
1 tsp - Ground Cinnamon
The "tres leches":
1 can (354ml) - Evaporated Milk
1 can (300ml) - Condensed Milk (300ml)
1 cup ( 235ml) - Coconut Milk
Topping:
2 cups (473ml) - Heavy Cream
2 tbsp - Icing Sugar
1/2 tsp - Vanilla Extract
1-2 Mangoes (for decoration)
Directions:
Preheat the oven the 350.
Crack and separate the five eggs into two bowls. Begin whipping the egg whites, gradually adding 1/4 cup of sugar. Whip until stiff peaks. Set aside.
In the second bowl, whip the egg yolks while gradually adding the 3/4 cup of sugar. Whip until you have a smooth, glossy, pale yellow mixture.
To the egg yolk mixture, add the mixed essence and the milk. Combine.
Sift the flour, baking powder, salt and spices into the egg yolk mixture. Mix just until almost all the flour is incorporated.
Slowly incorporate the egg whites by adding one portion of it, mix, and then add the rest. Fold the egg whites into the batter. Take you time and go slowly. Mixing too fast and/or too much will deflate the batter and you will lose all the air you created. Remember, you're making a sponge cake, not a pancake!
Once the egg whites are incorporated, STOP!
It is optional to grease your tray. If you are planning on taking the sponge cake out of the tray, then it would be a good idea to grease the tray. Pour the batter into a 13x9" tray. Tap the tray a couple of times on a counter in order to pop any bubbles. Otherwise, you might have holes in your cake.
Place in the oven and bake for 25-30 minutes. Check the sponge from the 25 minute mark. Use a fork or toothpick to stick in the middle of the cake. If it comes out clean, it's done! Allow the sponge to cool for at least a half hour.
While the sponge cake is cooling, combine the evaporated milk, coconut milk and condensed milk in a measuring cup or bowl. Refrigerate until the cake has cooled.
When the cake is ready, use a fork to poke holes all over the cake. This is necessary in order to make it easier for the cake to absorb the milk mixture.
Pour some of the milk mixture all over the cake. Wait 15-25 minutes until the mixture has almost been completely absorbed, then add the remaining amount.
Cover and place in fridge until it has completely cooled.
Peel and cut two mangoes into thin slices for decoration.
In a bowl, whip together the heavy cream and icing sugar until stiff peaks.
Spread the whipped cream on top of the cake after the milk mixture has been fully absorbed. Decorate with mango slices.
Place in the fridge for at least two hours. Overnight is preferable.
Cut into slices and serve. Enjoy!
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