Ingredients

• Vegetable oil, for greasing
• 4 large eggs
• 1 cup sugar
• 2/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 1/4 cups whole milk
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 12-ounce can evaporated milk
• 14-ounce can sweetened condensed milk
• 1 tablespoon dark rum
• 2 large ripe mangoes
• 3 tablespoons sugar
• 1 cup heavy cream
• Ground cinnamon, for sprinkling

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Instructions

1. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
2. Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
3. Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
4. Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
5. Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.
6. Photograph by Con Poulos