Method
Preheat oven to 180°C/gas 4.
Grease a small swiss roll tin. Sieve flour, baking powder and salt in a large bowl.
Beat egg yolks with approximately ¾ of the sugar until pale yellow. Stir in milk and vanilla essence. Pour egg yolk mixture over the flour and stir until combined.
Beat egg whites until soft peaks form. Add rest of the sugar and beat until stiff and not dry. Fold egg white mixture into batter gently. Pour into tin.
Cook for 15–20 minutes until cake tester comes away clean. Turn out cake and allow to cool.
Combine condensed milk, evaporated milk and cream in a measuring jug. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle milk mixture over the cake. Allow to absorb for 30 minutes.
Whip cream and spread over the surface of the cake. Using a food ring, cut out a circle of cake and decorate.