Cake:
2 ¼ cups cake flour, sifted (288g)
1 ½ cups sugar (300g)
1 tbsp. baking powder (12g)
1 tsp. salt (4g)
½ cup vegetable oil (120ml)
5 egg yolks
¾ cup water (180ml)
1 tbsp. grated lemon zest (6g)
8 egg whites
½ tsp. cream of tartar (2g)
Stabilized Whipped Cream:
1 tsp. unflavored gelatin (3.5g)
1 tbsp. cold water (15ml)
1 cup heavy cream (240ml)
¼ cup powdered sugar (32g)
1 tsp. vanilla extract (5ml)
Milk:
14oz can condensed milk (414ml)
5oz can evaporated milk (150ml)
5oz heavy cream (150ml)
Topping:
2 large mangoes, peeled, pitted and sliced (about 2lbs/1kg)
Fresh mint leaves for garnish
To make the cake:
Heat oven to 350°F (176°C). Line the bottom of a 9″ x 13″ (23cm x 33cm) with parchment paper and grease the interior sides. Combine the cake flour, sugar, baking powder and salt in a large mixing bowl. Stir to combine and make a large well in the center of the mixture. Pour in the vegetable oil, egg yolks, water and lemon zest. Beat the mixture together using an electric hand mixer until the batter is very smooth, about 3 minutes.
In a separate bowl, combine the egg whites and cream of tartar. Using clean, dry mixer blades, beat the egg whites until stiff, about 4 minutes. Gently fold the egg whites into the cake flour batter. Pour the combined batters into the prepared baking pan. Place the pan in the heated oven and bake for 1 hour. (I recommend making the cake one day in advance of serving.)
To make the stabilized whipped cream:
Chill the mixing bowl for your electric mixer in the freezer in advance for best results.
Stir together the gelatin and water in a microwaveable glass measuring cup or small glass bowl. Allow the gelatin to dissolve for 5 minutes at room temperature. Place the mixture in the microwave for 5-7 seconds until it liquifies. Set aside. This mixture should not be hot.
Remove the mixer bowl from the freezer. Add the heavy cream and whip in your electric mixer until thickened. Add the powdered sugar and vanilla and continue to beat until soft peaks form.
Pour in the liquid gelatin in a thin stream (if the gelatin has thickened again, heat again for a few seconds in the microwave, just until liquid) and continue to beat until stiff peaks form. The stabilized whipped cream is now ready for use. This can be prepared in a day in advance and stored in the refrigerator covered.
To make the milk:
Combine the condensed milk with the evaporated milk and heavy cream. Beat lightly to combine well.
Assemble the cake by placing it on a cake plate that has depth to hold the soaking milk. Pour the milk over the cake. Pipe over the stabilized whipped cream and garnish with berries and mint leaves. Serve immediately.