To make the cake-

Prheat the oven to 325°F.

Spray a 9x13 inch glass baking dish or two 8 inch round baking pans with nonstick cooking spray.

Sift flour and set aside.

Separate the eggs. Beat egg yolks and sugar on medium high until pale yellow.

In a clean bowl, beat egg white until stiff peaks form.

Stir about a third of the egg whites into the yolk mixture to lighten it.

Gently fold in the remaining whites.

Sprinkle the flour over the egg mixture and gently fold it in, until just combined. Do not over mix.

Pour the batter into the prepared baking dish or pans and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.

Cool completely.

Place cake on a rimmed platter or cake plate.

Pierce with a fork several times.

Combine evaporated milk, sweetened condensed milk, and heavy cream into a small pitcher.

Slowly drizzle about 1 cup of the milk mixture over cake(s) and around edges and allow the cake to absorb the milk for at least 30 minutes or up to 24 hours.

When ready to serve, beat whipping cream and sugar on high until stiff peaks form.

Top the cake(s) with an even layer of whipped cream and garnish with fresh strawberries if desired.

Serves 12