• Grease a 9 x 13" baking dish, preferably a ceramic one. Sift flour, baking powder and salt in a mixing bowl. Set it aside.
• Preheat your oven to 350℉. Crack 4 room temperature eggs in a clean and oil free bowl of a stand mixer. Add sugar to eggs and start beating eggs (on medium to medium-high speed) till they get very light any creamy. About 8-10 minutes. Add and mix in the vanilla too.
• Now with mixer on low, add half of the sifted flour mixture into mixing bowl and allow it to combine. Next add in milk and then finally add the remaining flour mixture. Mix only till flour disappears into the batter.
• Pour cake batter in the prepared pan and bake for around 24-25 minutes. Cake will spring back when pressed in the center at this point. Or a toothpick inserted in the center must also come out clean. Allow the cake to cool completely in the pan before soaking.

Making the three milk mixture:

• In a large mixing bowl (4 cup capacity) whisk evaporated milk, whole milk and condensed milk together until combined. Poke holes in cooled cake using a fork or skewer.
• Now pour the milk mixture slowly and evenly all over the cake. Go slow, allow milk mixture to get absorbed in the cake before you continue to pour more. Cover the cake with a plastic wrap and refrigerate it for 4-6 hours, preferably overnight if you aren't pressed on time.

Whipped Cream Topping:

• Add cold whipping cream, confectioners' sugar and vanilla to a bowl of stand mixer. Using a whisk attachment, whisk the cream until it forms soft peaks. Cover and Refrigerate until ready to top on the cake.

Assembling the Cake:

• Take the cake out of refrigerator and remove the plastic wrap from the pan. Top cake with whipped cream and smooth it out using a spatula.
• Top with fresh berries and a few mint twigs if using. Slice and enjoy!