Preheat Oven to 350°. Spray Pan with cooking spray.(Half Sheet Pan 17x11x2 or cut the recipe in half for a 9x13 pan)

Mix Flour and Baking Powder with whisk and set aside.

In a large mixing bowl beat Egg Whites until frothy. Gradually add Sugar + beat until it forms soft peaks. Add yolks one at a time mixing after each one.

Add Vanilla and Mix again.

Add flour in 3 additions alternating with Milk(1%).

Pour batter into pan and bake for (30+mins) until golden brown.

Remove from oven and place in freezer on a thick folded towel to avoid heat spreading to other items in the freezer. Leave it to cool for 1 hour.

Poke holes all over cake. (I use a toothpick but a two prong fork works as well).

Combine all of the Milk Mixture ingredients and gently pour over your cooled cake. You may have to take your time to let the milk soak in to add more.

Refrigerate Cake Overnight or at least 4 hours.

For the Whipped Topping. Beat Heavy Whipping Cream + Vanilla in a Large Bowl until soft peaks form.(this takes a while).

Add Powdered Sugar a little at a Time until you have reached your desired sweetness.

Frost your cake and decorate with fresh fruit of your choice.

Keep refrigerated until you serve.