Ingredients

1 cup all purpose flour

1 cup granulated sugar, divided

5 eggs, separated and divided

1/3 cup whole milk

1 ½ teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon salt

Filling

14 ounce can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 pint heavy whipping cream, divided

1 Tablespoon powdered sugar

½ teaspoon clear vanilla

10 maraschino cherries

Instructions

Prepare 8” or 9” square cake pan by generously greasing; set aside. Pre-heat oven to 350 degrees.  Separate eggs.  In mixing bowl, add egg yolks and ¾ cup sugar; beat with electric mixer until light in color and doubled in volume.  Stir in flour, milk, baking powder, salt and vanilla extract.  Mix well.

Beat egg whites until they form soft peaks.  Gradually add remaining ¼ cup sugar to egg whiles and beat until it forms medium peaks. Gently fold beaten eggs whites into cake batter, making sure it’s folded in evenly.  Pour batter into prepared pan and bake for about 45 – 50 minutes, or until cake is done by testing with cake tester or toothpick. 

Invert cake onto cake plate and poke holes in cake with cake tester or toothpick. 

Pour 1 cup of heavy whipping cream into small bowl and refrigerate.  In small bowl, add remaining heavy whipping cream, evaporated milk and condensed milk and whisk until smooth and combined.  Pour milk mixture slowly over cake.  Milk will absorb into cake.  Beat remaining heavy cream & powdered sugar until its light and fluffy.  Add clear vanilla.  Mix until combined.  When cake is cooled completely, frost top of cake with whipped cream.  Add maraschino cherries on top.  Refrigerate any leftovers. NOTE:  Can use strawberries, blueberries, or a combination of all three.