Preheat oven at 350 F. Grease the pan (Baking pan or upyrex) with butter. Keep 3 mixing bowls ready.

Separate egg white and yolks.

Sift all-purpose flour, baking powder and salt to a mixing bowl and keep aside

Beat egg yolks along with 3/4 cup sugar at high speed using hand mixer until it becomes pale yellow in color. Add in milk and vanilla extract. Beat at low speed until it gets mixed.

Add in the flour mixture and beat once at low speed, so that everything gets mixed. Keep aside.

Clean the beater, whisk and mixing bowl and dry them well. If it is wet, egg whites cannot be beaten into desired consistency.

Beat egg whites on high speed until you get foam consistency. Add in 1/4 cup sugar little at a time and continue to beat at high speed until you get a stiff peak.

Add the white mixture on top of yolk mixture and gently fold in until it gets mixed well. Do not mix it vigorously.

Transfer it to the greased pan or pyrex and bake it in the preheated oven for 20 mins.

While it’s baking, prepare cake syrup by mixing condensed milk, evaporated milk and heavy cream. Keep it refrigerated.

Also prepare whipped cream frosting by beating heavy cream along with sugar and vanilla extract.

Once the cake is ready cool it and invert it. Make holes all over the cake using a fork. Slowly pour the syrup and wait for 30 mins or until the cake absorbs the syrup.

Spread the whipped cream frosting on top of the cake. Decorate with strawberries