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1
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
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2
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form.
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3
Add the sugar gradually with the mixer running and peak to stiff peaks.
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4
Add the egg yolks 1 at a time, beating well after the addition of each.
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5
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk.
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6
(Do this quickly so the batter does not lose volume.)
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7
Add the vanilla.
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8
Bake until golden, 25 minutes.
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9
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
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10
Remove the cake from the oven and while still warm, pour the cream mixture over it.
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11
Let sit and cool to room temperature.
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12
Cover and refrigerate until well chilled, at least 4 hours or overnight.
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13
To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar.
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14
Bring to a boil.
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15
Reduce the heat and stir to dissolve the sugar.
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16
Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat.
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17
In a medium bowl, beat the egg whites to soft peaks.
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18
While beating, add the hot syrup in a stream.
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19
Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
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20
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top.
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21
Arrange the mango and papaya slices over the top and serve.
