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1
Preheat oven to 350u00b0F. Lightly grease an 8 x 12 inch baking pan and line the base and 2 long sides with baking paper.
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2
In a large bowl, using an electric mixer, beat egg yolks, 1/2 cup of sugar and vanilla, until mixture is thick and pale.
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3
Sift flour and baking powder together. Fold into egg yolk mixture alternately with milk, beginning and ending with flour.
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4
Using an electric mixer, beat egg whites until soft peaks form. Add remaining 1/4 cup of sugar, one tablespoon at a time, until sugar dissolves and mixture is thick.
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5
Lightly fold egg white mixture into cake mixture. Spoon into prepared pan. Smooth the surface. Bake for 20-25 minutes, until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes, then place pan in a large, deep baking dish. Use a skewer to pierce holes over the surface of the cake.
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6
In a large bowl, combine condensed milk, evaporated milk, 1/2 cup cream and rum. Slowly pour over the cake. Cover and chill overnight.
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7
When ready to serve, in a bowl, using an electric mixer beat remaining cream and extra sugar until firm peaks form. Spread over the cake. Cut into squares. Serve topped with mango and mint leaves.
