Read the instructions thoroughly and prep the ingredients before you begin.
Preheat oven to 350ºF. Spray a 9x13 baking dish with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer, beat the egg yolks and sugar until it turns a pale yellow color. Mix in the vanilla and milk until combined. Transfer the egg mixture to the bowl with the flour mixture. Fold until all is well combined. Set aside.
In the stand mixer, (make sure the bowl is clean!) beat the egg whites until you get stiff peaks. Careful not to over mix. This process should only take 4-5 minutes total. Fold the egg whites into the cake batter until all is well combined.
Transfer the cake batter to the prepared baking dish. Bake for 30-35 minutes then let the cake cool completely.
In a bowl, whisk the sweetened condensed milk, evaporated milk, and whole milk. Set aside.
Once the cake has cooled, poke holes all over the cake using a fork. Pour the 3 milks mixture on top making sure to cover the entire cake. Refrigerate for 2 hours, or overnight, until all the milks are soaked into the cake.
In a stand mixer, add the heavy whipping cream, vanilla extract, and salt. Sift in the powdered sugar and mix until you get soft peaks.
Spread the whipped cream evenly on top of the cake. Slice and serve with maraschino cherries. Enjoy!