This recipe is from an IC safe cookbook.
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 whole eggs
1 cup sugar, divided
1 tsp vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tbsp sugar
Preheat oven to 350F. Spray a 9" x 13" pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cups sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk. and heavy cream in a small pitcher. When cake is cool, pierce the surfaces with a fork several times. 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. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tbsp of sugar until thick and maraschino cherries. Cut into squares and serve.