• Preheat oven to 340F (170C). Grease and line with parchment paper the bottom and sides of a 8 inch (20 cm) pan.

Prepare the vanilla sponge cake.

• Separate egg whites from yolks.
• In a bowl sift flour and baking powder together.
• In a small bowl mix egg yolks with half sugar and vanilla extract until thick and light yellow colored.
• Add salt over the whites and start mixing until foamy. Gradually add the other half of sugar and continue whipping until stiff peaks form.
• Gently fold the yolk mixture into the whipped whites.
• Gradually sift again flour mixture over the whites and carefully fold into the batter.
• Pour the batter into prepared pan.
• Bake for about 35 minutes until lightly golden and a toothpick inserted into the center comes out clean. 
• Let it cool for 5 minutes. Remove from pan and cool completely on a rack.

Prepare the three milk glaze.

• Mix together the sweetened condensed milk with evaporated milk and cream.
• Once cooled transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
• Pour the milk mixture over the cake.  Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare the stabilized whipped cream.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves.
• In  a large bowl add cream and start whipping until soft peaks form.
• Add powdered sugar and vanilla and mix to incorporate.
• Slowly pour dissolved gelatin and continue whipping until stiff peaks form.
• Remove the cake fromt the pan and transfer to a serving platter. Frost the top and sides of the cake.
• Transfer the remaining whipped cream into a piping bag fitted with a Saint Honore tip and decorate the top.
• Decorate with Maraschino cherries if desired. Enjoy!