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1
Preheat oven to 350 degrees.
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2
Spray 9 x 13 inch pan liberally until coated.
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3
Combine flour, baking powder, and salt in a large bowl.
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4
Separate eggs.
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5
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
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6
Pour egg yolk mixture over flour mixture and stir very gently until combined.
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7
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
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8
Fold egg white mixture into other mixture very gently until just combined.
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9
Pour into prepared pan and spread to even out surface.
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10
Bake for 35 to 45 minutes or until toothpick comes out clean.
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11
Turn cake out onto a rimmed platter and allow to cool.
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12
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
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13
When cake is cool, pierce the surface with a fork several times.
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14
Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
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15
Allow the cake to absorb the milk mixture for 30 minutes.
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16
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
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17
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
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18
Delicious!
