In baking, we use the term "whip" when we mean "combine eggs and sugar until thick or at stiff peaks." So, as the first step, whip your eggs with the sugar, preferably with a mixer.

While doing this, sift your flour and baking powder into a bowl. It's always important to sift the dry ingredients to avoid lumps and achieve a smooth batter. No one likes finding a clump of flour in their cake, right?

Once your egg and sugar mixture has enough air (beating adds air, allowing it to rise beautifully), mix it with the flour and milk, alternating between them. You should get a thick semi-liquid mixture. Finally, pour it immediately into a greased pan and:

Bake at 350°F for 45 minutes.

Don't fill the pan completely; leave it half or 3/4 full as this cake will rise. You'll know it's done when it rises and the surface is golden. Use the classic trick of poking the cake with a fork or knife, and it should come out clean. If it needs a bit more than 45 minutes, give it more time.

For the milk:
Just heat everything in a small pot, but do NOT boil. Just heat it enough to mix well.

For the filling/topping:
Whip the cream with or without sugar until it's creamy enough. You can add a few drops of food coloring to make it prettier.

To serve:
Cut the cake in half, poke both parts with a fork, and generously soak with milk until the cake is completely moist. Touch it to ensure there are no hard or dry parts. Then cover the base with cream and generously place sliced fruit on top. Place the top layer and refrigerate for about 15 minutes. Soak with a bit more milk and cover with the rest of the whipped cream. Decorate with more fruit. Serve cold.