First you will need to bake the sponge.
Preheat your oven to 180 degrees C. Grease a 9×13 inch pan liberally until coated then dust it with flour. I prefer to use a glass pyrex dish because I serve the cake in the same pan.

Sieve flour, baking powder, and salt in a large bowl. Set aside.
Beat the egg yolks with quarter cup sugar on high speed until yolks are pale yellow. Mix in the milk and vanilla.

Once ready, slowly and gradually pour the egg yolk mixture into the flour mixture and stir using a spatula or wooden spoon very gently until combined. Set aside.

Beat egg whites on high speed until soft peaks form (you can add an eighth of a tsp. of cream of tartar to help stabilize the egg whites, optional if you have). With the mixer on, pour in the remaining quarter cup sugar and beat until egg whites are stiff but still glossy.

Very gently, fold egg white mixture into the batter until JUST combined. Do not over-mix or you will risk deflating the batter. Pour into prepared pan and spread with a spatula to even out the surface as best as you can.

Bake for 25-30 mins or until a toothpick comes out clean.
In the meantime, prepare the tres leches syrup. Mix the condensed milk, evaporated milk and heavy cream in a small jug.

Once cake is out of the oven, let it cool slightly in the same baking dish for about 15 minutes then pierce the surface with a fork all over.

Slowly drizzle the milk mixture, try to make sure you drizzle it evenly. If it feels like there is too much milk, give it a few minutes to absorb and keep going.

Allow the cake to absorb the milk mixture for 30 minutes.
Once all the syrup has been absorbed, whip the frosting cream with sugar and vanilla essence until thick. Spread over the surface of the cake. Refrigerate to allow the frosting to chill properly. You can even make this cake the day before you want to serve it.
When ready to serve, cut into squares and decorate each square with strawberries, peaches, pineapples or cherries…whatever you like. Serve!