Sponge cake, is probably my favorite cake. It’s so versatile. You can easily change up the flavors, it absorbs liquid beautifully, and always stays moist. I know we try to avoid that word, but sometimes, it’s just the best descriptor.

Tres leches gets it’s name from the three milks that are combined and poured over a cooked and cooled sponge cake. Traditionally, it’s served with strawberries. But only 2 of my kiddos will eat strawberries. Thus we do ours with mango.

And I gotta say. I kinda like it better.

Ingredients:

3 egg yolks

1/3 cup sugar

1 tsp vanilla paste

1 Tbsp milk

4 egg whites

pinch of salt

1/3 cup flour

1 can evaporated milk

1 can sweetened condensed milk

1/4 cup heavy whipping cream

1 mango, pitted, peeled, and chopped

2 cups heavy whipping cream

1 tsp vanilla paste

2 Tbsp sugar

Directions:

Preheat oven to 350.

Spray 2 8-inch cake rounds with avocado oil. Place parchment on bottom, and spray as well.

Whisk together 3 egg yolks with 1/3 cup sugar, until the mixture forms ribbons. Add in 1 Tbsp milk and 1 tsp vanilla paste. Stir to combine.

Using a stand mixer, whip together 4 egg whites with a pinch of salt, until stiff peaks are made.

Add 1/4 yolk mixture to whites, and fold in carefully.

Add remaining yolk, and sift flour over top. Fold until just combined. Don’t over mix.

Gently pour mixture into two cake pans evenly.

Bake 20 -35 minutes, until a toothpick can be cleanly removed, and cake is just slightly browned.

Let cake cool completely.

Mix together 1/4 cup heavy cream, evaporated milk and condensed milk.

Poke holes in cooled cakes using a fork.

Place bottom layer on a platter and pour 1/2 milk mixture over. Let stand for 10 minutes so mixture is absorbed.

Meanwhile, whip together 2 cups heavy whipping cream, 1 tsp vanilla paste, and 2 Tbs sugar, until a thick frosting has been created.

Frost the top of the bottom layer of the cake with with frosting, and top with some of the chopped mangos.

Top mangos with top layer of cake (that has already been poked). Slowly pour the remainder of the milk mixture over the top. Let sit for 10 minutes so liquid is absorbed.

Frost outside of cake with whipped cream frosting, and top with mangos. Refrigerate until ready to serve.