Method

Sponge cake

1. Preheat oven to 170°C (fan 160°C). Grease a 9×13-inch baking tray and line bottom with parchment paper. 
2. In a large bowl, beat egg yolks + 60g sugar (½ of total) until pale and thick (ribbon stage), about 3–4 minutes.
3. Add vanilla extract and mix briefly. 
4. In a separate clean bowl, beat egg whites until foamy. Add cream of tartar or lemon juice. Gradually add remaining 60g sugar and beat to stiff peaks. 
5. Fold ⅓ of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites. 
6. Sift in flour + salt, and fold gently until just combined. Do not overmix. 
7. Pour into pan. Bake for 25–30 minutes or until golden and springy to the touch. 
8. Let cool. Poke holes all over the cake with a fork or skewer. 

Tres Leches

1. Mix all milks in a jug. 
2. Slowly pour over cooled sponge in batches, letting it absorb. 
3. Cover and chill for at least 4 hours, best overnight. 

Whipped Cream 

1. Whip cream, sugar, and vanilla to stiff peaks. 
2. Spread evenly over chilled cake.
3. Add any topping up to your desire .