Ingredients non vegetarian 20 servings

• 1 tsp Baking powder
• 1½ cup Cake flour
• ½ tsp Salt
• ½ cup unsalted butter (room temperature)
• 1 cup Sugar
• 2 tsp Vanilla
• 5 large eggs
• 1½ cup Whole milk
• 1¾ cup whipping cream
• 1 can Condensed milk
• 1 tbsp Powdered sugar
• Fruits to decorate with (sliced)

Directions

1. Pre heat over to 325° F. Grease a cake pan at least 10" wide
2. Sift flour, salt and baking powder together. There is nothing substantial acidic ingredient in this cake so remember to use baking powder and not baking soda (what's the difference?)
3. Beat butter, sugar and 1 tsp vanilla until light in color. Add eggs one at a time, mixing until everything is well combined. Now, mix ½ cup whole milk and gently fold the mixture (no more beating)
4. Pour the batter into the cake pan and bake until done. The best way to check when the cake is done is to insert a toothpick in the center and it should come clean. Let the cake cool down on a rack.
5. Combine the remaining milk, 1 cup cream and condensed milk and slowly pour over the cool cake covering it well. Refrigerate the cake for about an hour.
6. To cover the cake with cream, whisk the remaining cream with 1 tsp Vanilla and powdered sugar until soft peaks form. Spread it in a thin layer over the chilled cake.
7. Top with sliced fruits.

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