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1
For the cake: Preheat the oven to 350 degrees.
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2
Grease and flour a 9- by 13-inch cake pan.
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3
Sift the flour, baking powder and salt into a large bowl.
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4
Separate the eggs.
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5
Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow.
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6
Stir in the milk and vanilla.
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7
Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
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8
Beat the egg whites on high speed until soft peaks form.
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9
With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry.
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10
Fold the egg white mixture into the batter very gently until just combined.
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11
Spoon into the prepared pan and spread to even out the surface.
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12
Bake until the cake is done, 35 to 40 minutes.
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13
Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
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14
For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher.
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15
Pierce the surface of the cake with a fork several times.
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16
Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
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17
Don't worry about totally soaking the cake!
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18
That's what you want.
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19
For the icing: Whip the cream with the sugar.
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20
Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
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21
Refrigerate until ready to serve.
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22
Several hours is fine.
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23
The cooler the cake, the better!
