• Preheat oven to 180°C/350°F/Gas 4. Grease and line a rectangle or square cake tin (around a 23cm/9in square).

The sponge cake

• Beat the egg yolks with the sugar on high speed until the yolks are pale and creamy.

  Add the milk and vanilla extract and combine well. Then add flour and baking powder to your mixture and combine loosely and briefly. Do not overmix.
• Beat the egg whites in a fat free bowl on high speed until soft peaks form. Add the remaining sugar and beat until egg whites are stiff. Fold the egg white mixture into the batter very gently until just combined.
• Pour into prepared tin and bake for 35 – 40 minutes until a skewer comes out clean.
• While the cake is baking – combine the condensed milk, evaporated milk, and or cream in a small bowl.
• As soon as the cake comes out the oven, prick all over with a skewer and slowly pour over your milk mixture.
• Leave the cake overnight (in the fridge) to absorb all the liquid.
• To serve, spread a thick layer of whipped cream on the surface and cut. Top with fresh fruit or serve as is.