To make the cake, preheat the oven to 180 C or 350 F. Grease a baking dish (about 26cm/10 inches, or a 9x13 inch dish) with butter. You can also line the bottom with parchment paper to prevent it from sticking.

Next, cream together the butter and sugar until light and fluffy.

Once the mixture is well-combined, pour in 2 tsp of vanilla extract, along with 5 whole eggs. You can mix the batter after each egg is added to incorporate them completely. I like to crack the eggs in a separate bowl, then add them to the mixture to prevent eggshells from coming in.

This is where you can beat as much air in to the mixture as possible.

Once the eggs are incorporated into the batter, add in ½ tsp of salt, and 1 tsp of baking powder.

And finally, whisk in the flour. You can also whisk the salt and baking powder with the flour and add those together. If you have cake flour, you’ll want to use that, but you can also make your own, see the note below.

When the flour is just incorporated, pour the batter into the prepared dish.

Bake the cake for 20-25 minutes, or until a toothpick inserted comes out clean, then let it cool for around 30 min.

Then prick the cake with a fork or toothpick evenly, with as many holes as possible, this will help the cake absorb the milks.

To make the milk mixture, combine the evaporated milk, condensed milk and milk together until smooth and well-incorporated.

Pour the mixture over the cake, and let the cake absorb it. This will take a few hours, you can leave the cake in the fridge, as it's best served cold. I like to chill the cake overnight, but a couple of hours will suffice.

Once the cake has absorbed all the liquid and it's nice and cold, it's ready to serve

To make the whipped cream, whisk the cream with the sugar and vanilla until you get some nice soft peaks (if you lift the beater, the cream should form a peak). This takes around 10-15 minutes by hand, but will be quick with an electric mixer. At this stage stop, as if you over-beat, the mixture will separate (and you'll end up with butter!)

Lather the freshly whipped cream on top of the cake, then garnish the cake with fresh fruit (and if you have some, with dulce de leche!)

This cake keeps well for several days in the fridge, but the cream and fruit should really be served fresh.