In a heavy-bottomed saucepan, add the milk and cook it on medium heat until it starts boiling, then cook for another five minutes. Keep stirring to make sure that the milk does not burn.

Add the sugar and milk solids (if using) and mix until combined, then let it cook for another 5 minutes until it thickens.

In a separate bowl, mix the remaining milk and corn flour to form a slurry. Reduce the heat to low and gradually add the slurry into the pan while mixing continuously. Add the cardamom powder and saffron and mix until combined, then let it cook for 3-5 minutes until it thickens.

Add the cream and mix again, then let is cook for another 2 minutes and take it off the heat. Let the Kulfi cool down before using.

Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.

Place the egg white and yolks in two separate bowls and add half the sugar in each bowl, along with the vanilla in the egg yolk bowl. Whip the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.

Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.

Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center. The cake layer should not be too thick, around 2 inches.

As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it cool.

Chill the cake in the fridge for 4-6 hours or overnight, then top with sweetened whipped cream, more milk mixture, and fresh mangoes. Serve cold with more milk.