• Preheat your oven to 350℉

  Separate the egg yolks. putting the whites in one mixing bowl and the yolks into another. You will be beating them both but separate.
• in a mixing bowl add the egg yolks and beat, using the whisk attachement, on medium speed until the yolks turn a pale yellow.
• In the meantime add the dry ingredients together. Flour, sugar, baking powder and salt to another small bowl and whisk them to combine.
• Add the milk to the egg yolks stir to combine and then add the dry ingredients mixing to combine.
• In a separate bowl you will want to beat the egg whites until soft peaks form. Add the egg whites to the egg yolk bowl folding them into each other until they are combined. Your batter should be light and airy.
• Spray your 9x13 pan with nonstick spray and add your batter to the pan. Place this in the middle of your preheated oven bake for 25-30 minutes or until a toothpick inserted comes out clean. mine was done at 25 minutes.
• While the cake is baking in a medium sized bowl add the Milk ingedients. stirring to combine.
• Allow the cake to cool slightly and then poke holes using a fork all over the cake. Then pour the milk mixture all over the entire cake until it is all absorbed. Let the cake cook completely. Just before serving add some whipped topping. Either whip your own cream or use cool whip or whip cream in the can. I perfer whipping my own but you do you.

Whipped topping

• you can do this by hand but why would you. Using your stand mixer place the container of heavy or whipping cream into the bowl, and using the whisk attachment start whipping after a few minutes add the sugar and vanilla then gradually increasing the speed until you see stiff peaks forming. I tend to place a kitchen towel over my mixer to keep the splatter to a minimum. Or you could not turn it up as fast as I do mine.