Make the Sponge Cake: Preheat the oven to 350°F (180°C). In a mixer, beat the eggs and sugar until the mixture triples in volume. At this point, add the vanilla extract. Stop the mixer and gently fold in the sifted flour.

Once everything is combined, pour the batter into a greased or oiled baking pan.

Bake for about 25 to 30 minutes. Check doneness by inserting a thin knife; if it comes out clean, the cake is ready. Remove from the oven and let it cool.

Remove the cake from the pan and let it cool completely.

Make the Milk Soak: In a blender, combine the evaporated milk, sweetened condensed milk, and heavy cream.

Slice the cake in half horizontally using a serrated knife.

Place the first cake layer back in the pan and pour half of the three milks mixture over it.

Spread a layer of whipped cream on top.

Place the second cake layer on top and soak with the remaining milk mixture.

Cover with plastic wrap and let it rest for at least 30 minutes, or overnight if possible.

Remove from the pan and cover with the remaining whipped cream.

Decorate with fresh fruit of your choice.