Preheat oven to 170 degrees. Generously butter a 13 x 7 inch pan and set aside. (I used my large glass pan).

In a bowl, combine the dry ingredients. In another bowl, beat the egg yolks and 1/2 cup sugar till pale yellow.

Add the milk and vanilla and beat till combined.

Add the egg mixture to the flour and combine without any lumps.

In a clean bowl, with cleaned and wiped beaters, whip the egg whites with 2 tbsp sugar till peaks are formed, but not dry.

Add the egg whites into the batter and fold gently to combine.

Pour the mixture into the prepared pan and using the spatula, flatten the top.

Bake for 45 to 55 minutes till the top is set and the tester comes out clean.

Allow the cake to cool completely.

In a pitcher, prepare the tres leches by combining the condensed milk, evaporated milk and cream with a whisk.

Poke all over the cake using a fork. Slowly pour the mixture, one cup at a time, on all the corners and center of the cake.

Pour in three to four intervals allowing the cake to soak up the liquid. You may pour all the liquid, or keep aside a cup of it for serving later, if you feel it is too much for the cake to soak. I used up all the liquid for the cake. Leave the cake overnight for it to soak up all the milk.

Beat the whipping cream with the icing sugar till stiff, or if using non-diary whipping powder, then prepare a sachet as per instructions.

Spread out using a spatula on top and draw patterns with a fork. Sprinkle the candied fruits on top. Chill for an hour for the whipped cream to set.

Slice and devour!!!