Preheat your oven to 350°F (175°C) and grease the bottom of a 9x13-inch baking dish.

Whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined.

In a large mixing bowl, beat the yolks of 5 large eggs with 1 cup of sugar and 1.5 teaspoons of vanilla extract until thick and pale. Add 1/4 cup of whole milk and mix.

Gently fold the flour mixture into the wet ingredients until no dry spots remain.

Whip the egg whites until soft peaks form, then gradually add 1/4 cup of sugar until stiff peaks form.

Fold in half of the whipped egg whites, then the remaining egg whites until just combined.

Pour the batter into the prepared baking dish and bake for approximately 25 minutes.

Whisk together 12 oz of evaporated milk, 14 oz of sweetened condensed milk, and 1/2 cup of heavy whipping cream until smooth.

Once the cake has cooled for 15 minutes, poke it with a fork and pour the soaking mixture evenly over it. Refrigerate for at least 4 hours, preferably overnight.

Beat 1 cup of cold heavy whipping cream with 1/4 cup of powdered sugar until stiff peaks form, then fold in 1/2 cup of mango puree.

Spread the mango whipped cream over the top of the soaked cake and garnish with fresh mango chunks.