Preheat oven to 350 degrees.  Spray a 9 x 13-inch pan liberally until coated. (I used a 9-inch springform  pan)

In a bowl, combine flour, baking powder, and salt. Separate the yolks from the egg whites, set aside.

Beat egg yolks with 3/4th cup sugar on high speed, until the yolk-sugar mixture is pale yellow. Stir in milk and vanilla. Pour the prepared egg yolk mixture over the flour mixture and stir very gently until well combined.

Beat the egg whites on high speed until it forms stiff peaks, with the mixer on, pour the remaining 1/4 cup sugar, beat until the egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove the cake out on a wire rack and allow to cool.

Combine condensed milk, evaporated milk and heavy cream in a small pitcher.  When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.

Allow the cake to absorb the milk mixture for about 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake.  Decorate the cake with cherries/berries or chocolate shavings. Cut into desired size and serve.