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1
Spray the bottom and sides of a 9 inch diameter pan with 3 inch sides with vegetable cooking spray and set aside.
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2
Preheat oven to 350 degrees.
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3
Sift together flour, baking powder, and salt; set aside.
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4
Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.
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5
On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.
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6
Pour batter into prepared pan and bake for 35-40 minutes or until the cake is firm on top and has pulled away from the sides of the pan.
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7
Remove from oven and place pan on a rack to cool for 10-15 minutes.
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8
Turn the cake out on a serving platter, place a cake polate over the cake and turn it right side up. Set aside to continue cooling.
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9
While cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, 2 teaspoons vanilla, 1 cup cream and set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick (To allow the cake to soak up the liquid.).
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10
Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.
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11
When ready to serve, pour the remaining 2 cups cream into a chilled bowl and beat with chilled beaters until stiff peaks form. Pipe or spread the whipped cream on the top and sides of the cake.
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12
Garnish with fresh fruit slices.
