• Preheat the oven to 180ºC (350ºF), and butter a casserole pan.
• Setup three mixing bowls.
• In a large bowl, sift together 1 cup flour, 1 ½ tsp baking powder, and ¼ salt.
• Separate egg whites and yolks into the other two bowls.
• Beat the egg yolks with ¾ cup sugar with an electric mixer on high speed, until egg yolks are a pale yellow.
• Stir in ⅓ cup milk and 1 tsp vanilla essence.
• Beat egg whites on high speed until soft peaks form.
• With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry.
• Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
• Gently fold in the egg white mixture with the spatula until combined.
• Pour the batter into prepared pan and spread to even out the surface and bake at 180ºC (350ºF) for 30 to 35 minutes or until a toothpick comes out clean.

For the 3-Milk Syrup

• In a large measuring cup, combine ⅓ cup heavy whipping cream, evaporated milk, and condensed milk.
• When the cake is cool, pierce the surface all over with a fork, slowly drizzle the milk mixture over the cake.

Whipped Cream Frosting

• Pour 2 cups cold heavy whipping cream and 2 tablespoons sugar into a large chilled mixed bowl, beat on high speed for 2 minutes or until thick.
• Spread over the cake with a spatula then decorate with berries if desired.