Dive into this Tropical Mango Milk Cake, where spongy layers soak up a trio of milks, topped with a luscious mango cream and garnished with toasted coconut flakes for a touch of island flair.
For the Sponge Base:
- Egg whites and yolks, pristinely separated
- Granulated sugar, divided for yolks and whites
- Whole milk for a tender crumb
- All-purpose flour for structure
- A pinch of salt for balance
- Baking powder for a light lift
For the Three-Milk Soak:
- Sweetened condensed milk for a rich sweetness
- Evaporated milk for depth
- Coconut milk for a tropical note
For the Mango Topping:
- Ripe mango pulp, reduced to a thick consistency
- Cornstarch slurry to thicken the mango mixture
For the Mango Whipped Cream:
- Cold whipping cream, whipped to soft peaks
- Reduced mango pulp, for a fruity infusion
Garnishes:
- Fresh mango chunks for a juicy bite
- Sweetened coconut flakes, toasted for a crunchy finish
Baking Adventure:
- Start with egg segregation, ensuring a clean environment for the whites to whip up well.
- Blend sugar into yolks until light; integrate milk, then dry ingredients for a smooth batter.
- Whip whites to soft peaks, sweeten, and whip to stiffness.
- Fold whites into batter with care, aiming for an airy consistency.
- Bake the cake in a prepared pan until it bounces back to the touch.
- Cool the cake, then drench with the mixed milks and allow it to absorb.
- Simmer mango pulp with cornstarch to create a thick sauce.
- Whip chilled cream with the mango reduction until stiff.
- Assemble by spreading mango pulp on the cake, followed by mango cream.
- Adorn with mango chunks, a drizzle of sauce, and a sprinkle of toasted coconut.
Serving Suggestions: Serve this cake chilled, allowing the flavors to meld and the cake to firm up for easy slicing.
