Preheat the oven to 350°F (180°C). Generously spray a 13 by 9 inch pan with baking spray, ensuring it’s well coated.

In a large mixing bowl, combine the flour, baking powder, and salt.

Separate the eggs, placing yolks and whites into two different bowls.

Using a mixer, beat the egg yolks with 3/4 cup of sugar on high speed until they turn pale yellow. Stir in the milk and vanilla extract.

Pour the egg yolk mixture over the flour blend and gently stir to combine.

In another bowl, beat the egg whites on high until soft peaks form. Gradually add in the remaining 1/4 cup of sugar, continuing to beat until stiff peaks form.

Carefully fold the whipped egg whites into the cake batter, being cautious not to deflate them.

Transfer the batter into the prepared pan and smooth the surface.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool on a rimmed platter.

In a pitcher, mix the sweetened condensed milk, evaporated milk, and heavy cream.

Once the cake is cool, pierce the surface with a fork several times. Drizzle most of the milk mixture over the cake, allowing it to absorb. Save about 1 cup for later.

Let the cake soak for 30 minutes.

For the icing, whip the heavy cream and 3 tablespoons of sugar until it thickens and becomes spreadable.

Spread the icing over the cake. Top with whole or chopped maraschino cherries.

Cut into squares and serve.