• Preheat your oven to 350°F and grease a 9x13 baking pan with butter.
• In a big bowl, mix together 1 cup of flour, 1 1/2 tsp of baking powder, and a pinch of salt.
• Use two more bowls. Put the egg yolks in one and the egg whites in the other.
• In the bowl with yolks, beat them with 3/4 cup of sugar using an electric mixer until they turn pale yellow (about 2 minutes). Mix in 1/3 cup of milk and 1 tsp of vanilla.
• In the bowl with egg whites, beat them until soft peaks form (about 1 minute). Add the remaining 1/4 cup of sugar while beating until the egg whites are stiff but not dry (another minute).
• Pour the egg yolk mixture over the flour mix and gently combine with a spatula. Fold in the egg white mixture until just combined. Pour the batter into the greased pan and spread it out evenly.
• Bake at 350°F for 30-35 minutes or until a toothpick comes out clean when inserted into the center.

For the 3-Milk Syrup:

• In a large measuring cup or bowl, combine 1/3 cup heavy whipping cream, 12 oz evaporated milk, and 9 oz condensed milk.
• Once the cake is cool, poke it all over with a fork. Slowly drizzle the milk mixture over the cake, letting it soak in.

For the Whipped Cream Frosting:

• In a chilled bowl, pour 2 cups cold heavy whipping cream and 2 Tbsp sugar. Beat on high speed for 1 1/2 to 2 minutes until it's thick, whipped, and spreadable.
• Spread the whipped cream over the cake using a spatula. If you like, decorate with berries.