1. Set the Stage: Preheat the oven to 350 °F. Butter a 9×13 casserole pan and set up three mixing bowls. Meanwhile, line up tools so your process stays smooth.

2. Sift the Base: In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Because sifting adds air, the crumb bakes lighter.

3. Beat the Yolks: Separate the eggs. In the yolk bowl, beat yolks with 3/4 cup sugar on high until pale and thick, about 2 minutes. Then stir in 1/3 cup milk and 1 tsp vanilla.

4. Whip the Whites: In the whites bowl, beat on high to soft peaks, about 1 minute. With the mixer running, add the remaining 1/4 cup sugar. Continue beating to stiff, glossy peaks, about 1 minute more.

5. Combine with Care: Pour the yolk mixture over the dry ingredients and fold gently with a spatula until almost combined. Next, fold in the whipped whites just until the batter looks uniform. Do not overmix.

6. Bake to Perfection: Scrape batter into the prepared pan, smooth the surface, and bake at 350 ˚F for 30–35 minutes, or until a toothpick comes out clean. Then cool the cake completely in the pan.

For the 3-Milk Syrup:
7. Mix the Milks: In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy cream, 12 oz evaporated milk, and 9 oz condensed milk. Because the mixture is rich, it needs time to soak.
8. Soak the Cake: When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake, pausing to let it absorb. Then repeat until all the syrup is used. Let rest 30 minutes to absorb. You can cover and refrigerate overnight at this point if desired.

To Make the Whipped Cream Frosting:
9. Whip and Finish: In a chilled bowl, beat 2 cups cold heavy cream with 2 Tbsp sugar on high for 1 1/2–2 minutes, until thick and spreadable. Spread over the cake, then decorate with berries if you like. Finally, chill until serving. For a chocolatey companion, peek at our reader-favorite Chocolate Cobbler.