Preheat oven to 350℉.
Separate eggs into two mixing bowls, set aside egg whites.
Beat egg yolks at high speed, slowly add ¾ cup of sugar until mixture is pale yellow.
Add ¼ cup whole milk and vanilla to egg yolk mixture, stir gently.
Combine flour, baking soda and salt and add to egg yolk batter.
Beat egg whites to form stiff peaks, and slowly add ¼ cup of sugar.
Fold stiffly beaten egg whites into the batter gently.
Transfer batter into ungreased baking dish.
Bake for 30-35 minutes, passing the toothpick test.
Mix together evaporated, condensed and whole milks.
Remove cake from oven and let cool.
Poke small holes along surface of the cake
Pour milks over cooled cake and refrigerate for at least 3 hours.
Beat together heavy cream, confectionary sugar, and vanilla to form stiff peaks.
Add whipped heavy cream to the cake top!
Serve with fresh berries.