Preheat oven to 180 degrees. Keep a square pan or a small rectangular pan ready. Grease well.

Beat the egg whites along with a pinch of salt till stiff, in a clean bowl. When you tilt the bowl, the egg whites wouldn't move. Set aside.

In another bowl, beat the egg yolks and the sugar till pale and fluffy. Add the vanilla and beat.

Sift in the flour and baking powder into the egg yolk mixture. Fold carefully into the batter till all combined.

Now add the stiff egg whites and fold in gently, to avoid any deflating.

Pour into the prepared pan and bake for 20 minutes or till the skewer comes out clean.

Meanwhile blend all the ingredients under the "milk".

Allow to cool into the pan slightly. Poke holes all over the cake. Pour almost 3/4 of the milk mixture all over the cake allowing it to soak. Reserve the remaining.

Beat the whipping cream and icing sugar till stiff. Pipe onto the top of the milk cake. Drizzle the Lotus all over it.

Cool for two hours till all settled.

Serve as slices with the reserved milk.