For Sponge Cake

• Preheat the oven to 180 deg c / 350 F .
• Grease the baking dish and set aside.
• Separate egg white and egg yolk in two seperate bowls and set aside.
• In a bowl , add 1 cup all purpose flour , baking powder and salt , mix well together and keep aside.
• With help of electric hand blender or a stand blender ,beat Egg Yolk on high speed.
• Stream in ¾ cup of sugar to egg yolk and continue to beat on high speed in a one way direction only till it turns pale yellow colour.
• Now slowly add in milk and vanilla , continue to beat on medium speed, in the same direction.
• Add in dry ingredients slowly and continue to beat on low speed till dry ingredients just incorporates with egg yolk. DON'T BEAT MORE , AS IT MAY DRY OUT THE CAKE.
• Transfer the mixture into a bowl and set aside.
• Now using electric hand blender , whip egg whites till light and foamy.
• Gradually, add ¼ cup sugar and continue to whip till stiff peaks are formed.
• Now add in the whipped egg whites to egg yolk mixture.
• Using a wide spatula , from bottom mix in a circular motion just to fold in and combine egg yolk mixture with egg whites.
• Pour the batter to greased baking dish , level it.
• Bake in a preheated oven for 35 to 40 minutes.
• Whilst prepare milk syrup by combining evaporated milk , condensed milk and whole milk together , set aside for later use.
• Once cake is baked , allow it to cool . Take a wide plate , place the baked cake tin upside down , gently tap and transfer the cake on a plate .
• With a toothpick , prick cake evenly to form more holes on top of the cake.
• Pour in half the quantity of milk syrup and just wait for 1- 2 minutes for cake to absorb the milk on top . Pour remaining milk evenly on top of the cake.
• Refrigerate for minimum 1 hour or overnight for milk syrup to absorb completely .
• Remove cake from refrigerator , add 1 ½ cup heavy whipped cream on top of the cake level it.
• Dust 1 teaspoon of cinnamon powder on top of the cake.
• While serving , top it with some fresh berries and serve.