-
1
Heat oven to 350 degrees.
-
2
Butter a 9-inch-by-13-inch baking pan.
-
3
In a medium bowl, whisk together the flour, 3/4 cup of the sugar, the baking powder and 1/4 teaspoon salt.
-
4
In a large bowl, whisk together the egg yolks, melted butter, 3 tablespoons of the milk and vanilla.
-
5
Using an electric mixer set on medium, beat the egg whites until frothy.
-
6
Add the cream of tartar and beat until thick, fluffy and white but before peaks form.
-
7
Add 1/4 cup of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
-
8
Whisk half the flour mixture into the yolks (it will seem like paste).
-
9
Whisk a quarter of the egg whites into the yolk mixture to lighten it.
-
10
Using a rubber spatula, gently fold in another quarter of the whites.
-
11
Sift half of the remaining flour mixture over the batter and fold in.
-
12
Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites.
-
13
Scrape batter into the pan and smooth the top with the spatula.
-
14
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes.
-
15
Let cool.
-
16
Meanwhile in a blender or food processor, puree the mango with 2 to 3 tablespoons sugar, or to taste depending upon how sweet your mango is.
-
17
When the cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but dont take the pieces out of the pan.
-
18
In a small saucepan over medium heat stir together the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt.
-
19
Heat until steaming, then pour it evenly over the cake.
-
20
Cover and chill the cake for at least 1 hour or overnight.
-
21
Just before serving, whip the cream with the cinnamon and half of the pureed mango until thick and mousse-like.
-
22
Taste and add more sugar if it tastes flat.
-
23
Spread the mango cream on the cake, then dollop on the remaining mango puree.
-
24
Use a spatula to swirl the mango puree into a marble-like pattern.
-
25
Or use the puree as a sauce when you serve the cake.
