1Preheat oven to 350 degrees. Spray a 9 gan 13 inch pan liberally until coated.
2Combine flour, baking powder, and salt in a large bowl. Separate eggs.
3Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
7Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
8Allow the cake to absorb the milk mixture for 30 cofnodion. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
9Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.