• Preheat your oven to 350 degrees F.
• Grease and line with parchment paper a 9-inch pan with at least 3 inch high sides.
• Mix the ingredients for the flour mix in a bowl and set aside.
• Whip the egg whites in a medium bowl on medium high heat until soft peaks form (3-4 minutes) then gradually add the ¼ cup sugar and whip till stiff peaks form.
• Now whip the egg yolks and remaining ¾ cup of sugar in a larger bowl until pale and fluffy. Add in the vanilla extract.
• Kepe the mixer on low and add the flour and the ⅓ cup milk in two increments each so: half of the flour, half of the milk, remaining flour, remaining milk. Mix until JUST combined, do not over mix!
• Deftly fold in the whipped egg whites (refer to video)
• Pour mixture into prepared pan and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean.
• When the cake is done loosen the sides with a knife, invert onto your cake plate and peel off the parchment paper

Milk Mix

• Combine the milk mix, whisk well and set aside.

Cream

• Whip the cream with the sugar until nice and fluffy, add the vanilla and mix to incorporate.

Assembly

• Poke LOTS of holes into your cake with a skewer
• Gently pour MOST of the milk mix onto the cake, reserving ⅓-1/2 cup for serving
• Once the milk is absorbed, cover with cream, top with your fruit and chill for at least 2-4 hours before serving for the flavours to meld. When ready to serve, cut a slice, pour a little extra milk mix on to the plate and enjoy.