Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a bowl, measure out the dry ingredients. The flour, baking powder, and salt.

Crack the eggs and separate the whites from the yolks.

Measure ¾ cup of sugar and add egg yolks and sugar to the bowl of the stand mixer with the paddle attatchment. Beat for 3 – 4 minutes until egg yolks and sugar are pale and fluffy.

Add the vanilla and milk to the egg yolk mixture, and gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold into the flour mixture.

Clean the bowl of the mixer well, and add the egg whites. Add the whisk attachment, and begin to mix the egg whites. When soft peaks start to form, begin to sprinkle the additional ¼ cup of sugar into the egg whites. Continue to mix until the mixture has formed hard peaks.

Fold the egg whites into the cake mixture, making sure it is completely incorporated.

Preheat the oven to 350°F. Line the baking pan with parchment paper and spray with nonstick baking spray. Pour the batter into the pan, and make for 30 minutes, until a toothpick inserted in the middle comes out clean.

In a small bowl combine the condensed milk, evaporated milk, and heavy cream. When the cake is cool, pierce the surface with a for allover. Slowly pour the milk mixture allover the cake, making sure it is absorbed before adding more. Let sit at least 30 minutes.

To make the icing, place the 35% cream in the bowl of a stand mixer with the whisk attachment, and whisk on high speed for 3 – 4 minutes until It’s not a snowboarding term, stiff peaks refer to whatever is being whisked to stand straight up when the beater or whisk is pulled out.stiff peaks form. Slowly sprinkle in the icing sugar and add the vanilla.

Spread the whipped cream over the whole cake and serve.