Tropical Mango Milk Cake

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:

1. Start with egg segregation, ensuring a clean environment for the whites to whip up well.
2. Blend sugar into yolks until light; integrate milk, then dry ingredients for a smooth batter.
3. Whip whites to soft peaks, sweeten, and whip to stiffness.
4. Fold whites into batter with care, aiming for an airy consistency.
5. Bake the cake in a prepared pan until it bounces back to the touch.
6. Cool the cake, then drench with the mixed milks and allow it to absorb.
7. Simmer mango pulp with cornstarch to create a thick sauce.
8. Whip chilled cream with the mango reduction until stiff.
9. Assemble by spreading mango pulp on the cake, followed by mango cream.
10. 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.