Heat oven to 180C/160C fan/gas 4.

Lightly oil and line the base and sides of a 20cm square cake tin.

Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy,.

Keep mixing whilst you add 150g of the sugar, slowly, until thick and glossy.

In separate bowl, mix the egg yolks, the remaining sugar and vanilla for 2 mins pale and foamy.

Add the flour, baking powder and milk to the egg yolks.

Fold everything together using a spatula.

Add the egg white to the cake mix, folding it in until you create a smooth batter

Pour into the tin and bake for 40-45 mins or until a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin.

Ease the cake out of the tin and then a poke holes over the surface with a skewer.

Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.

Pour over half the milk mixture.

After 5 mins or so, it should have soaked into the cake.

Leave for another 5 mins, then transfer to a plate and pour over the remaining milk until it starts to leak a little.

Whip the remaining cream and icing sugar together until it reaches soft peaks stage.

Spread the cream over the cake.

Chill, when ready to serve, cut into squares and top with sliced strawberry.