150 g plain flour
1½ tsp baking powder
Pinch of salt
5 eggs, separated
225 g caster sugar
1 tsp vanilla extract
80 ml milk
1 can sweetened condensed milk, either regular or caramel
Large can evaporated milk
250 ml cream
1 tbsp brandy or rum (optional)
1 tbsp caster sugar
Small jar maraschino cherries

Preheat the oven to 180˚C. Butter a 30-centimetre by 20-centimetre baking dish or tin and line the bottom with baking parchment. Sift together the flour, baking powder and salt.

Put the egg yolks and 150 g of the sugar into a large bowl and, using an electric whisk, beat them together until they are pale and thick. Whisk in the vanilla and milk, then gently fold in the flour.

In a clean bowl, whisk the egg whites until frothy, then gradually add the remaining 75 g of sugar and continue to beat until the whites are stiff. Fold the egg whites into the cake mixture, then pour it all into the prepared dish, level the top and bake for about 40 minutes, or until a cocktail stick pushed in to the centre comes out cleanly. Cool in the dish for 10 minutes, then turn out on to a deep plate, remove the baking paper and cool completely.

In a jug, mix together the condensed and evaporated milks, four tablespoons of the cream and the brandy or rum. If using caramel, turn it out of the tin and beat it until it becomes runny.

Stab the cake all over with a fork, then very slowly drizzle the milk mixture over the cake, using a spatula to help spread and rub it in. Whisk the remaining cream with the spoonful of caster sugar.

Cut the cake into squares, top each one with a swirl of cream and decorate with a maraschino cherry.