Sponge Cake

• Oven and Pan - Preheat the oven to 350°F (175°C). Lightly grease and flour a 9 x 13-inch baking pan.
• Dry ingredients - Sift together the flour, baking powder, and salt. Set aside.
• Wet ingredients - Separate the eggs. Beat the egg yolks with half the sugar until pale, thick, and slightly increased in volume.

  Add the vanilla, then mix in the flour mixture and milk just until combined.
• Whip eggs and fold - In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff, glossy peaks form.

  Gently fold the whipped egg whites into the batter in 2 to 3 additions, taking care not to deflate them.
• Bake - Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, or until the cake springs back when lightly touched and a skewer inserted in the center comes out clean. Let the cake cool completely in the pan.
• Make the Three-Milk Soak - Whisk together the evaporated milk, sweetened condensed milk, and whole milk until smooth.

  Poke holes all over the cooled cake with a fork or skewer, including around the edges.

  Slowly pour the milk mixture evenly over the cake, pausing as needed to let the milk absorb.

  Cover and refrigerate for at least 4 hours, preferably overnight.
• Add the Whipped Cream Topping - Whip the cold heavy cream with the sugar and vanilla until firm peaks form.

  Spread the whipped cream evenly over the chilled cake.

  Garnish with chopped pistachios, if using. Keep refrigerated until ready to serve.