· 6 large eggs, separated
· 2 cups granulated sugar
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 cup whole milk
· 1 teaspoon vanilla extract
· 1 14-ounce can evaporated milk
· 1 14-ounce can sweetened condensed milk
· 1 cup heavy cream
· 3 tablespoons water
· 3/4 cup granulated sugar
· 3 large egg whites
· 1 ripe mango, peeled, seed removed, and thinly sliced (optional)
· 1 ripe papaya, peeled, seeds removed, and thinly sliced (optional)
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden.
Special Notes from Helen: Make sure to separate the egg whites and yolks. Sift together the flour and baking powder. Beat the yolk and sugar (I only use 1.5 cups so it’s not too sweet) until it gets to a creamy consistency; add the vanilla and mix. Set aside. Beat the egg whites until it forms a soft peak. I used a hand mixer so it took about 12 minutes. FOLD in the yolks with egg whites. Do not over mix or the egg whites will deflate.Then fold in the flour, alternating with the milk. Fold in 1/3 of the flour then ½ of the milk. Then another 1/3 flour, the rest of the milk, and then the rest of the flour. (Again, make sure not to over mix. I’ll still have streaks of flour in the batter left) Pour into a greased glass baking dish and bake until the top is golden brown. (about 20 minutes)
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Special Notes from Helen: Take out the cake and let it rest for a good 15 minutes. In the meantime, mix your cream topping. Poke holes throughout the cake (so that it can absorb the milk better). Pour the milk mixture over the cake (depending on how soggy you like the cake to be, you may not use all of the milk mixture. I used about ¾ of the mixture). Let it rest to room temp and then refrigerate.
To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.