Have I mentioned, I love sweets?
This cake is one of my all-time favorites. It is a very light cake that is full of holes and sits overnight in a mixture of 3 milks (hence the name).
Preheat oven to 350 degrees F (175 degrees C).
Butter and flour bottom of a 9 inch spring form pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form.
Gradually add remaining 1/4 cup sugar.
Beat until firm but not dry.
Fold egg whites into yolk mixture.
Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan.
Cool cake completely; place on a deep serving plate.
Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
Discard 1 cup of the measured milk mixture or cover and refrigerate.
Pour remaining milk mixture over cake slowly until absorbed.
Whip the remaining whipping cream sweeten to taste with powdered sugar and vanilla.
**NOTE I prepare this the night before and cover the cake after pouring the milk on top.
When ready to eat, I serve with the whipped cream and strawberries.