Preheat oven to 160 degree C (340 degree F). Grease a 20 cm square cake pan with oil and set aside.

Take all purpose flour, baking powder, salt in a sieve and sift them together to make it airy. You can repeat this step 2 times for extra airy mixture.This is your dry ingredients. Take cold water, vanilla extract in a jug and mix well.This is your wet ingredients

Take eggs in a dry clean mixing bowls, there shouldn't be any moisture which can make the egg not whip up. Use an electric blender to whip this on high speed. The mixture will get frothy and pale yellow in colour. Now start adding in sugar spoonful at a time and keep whipping till you see the mixture gets airiness.

Once the eggs turn fluffy, add in half of the flour mixture and the cold water and vanilla mixture and use electric beater to mix on low speed until just combined. Now add the remaining flour and gently fold with a spatula.

Transfer the cake batter to the prepared pan and bake for 30 to 35 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then the cake is baked.

Remove cake from oven and set aside for the cake to cool. While the cake is cooling a bit, take the three milk in a jug and mix well. I am using full fat milk, sweetened condensed milk and heavy cream. Mix this to a smooth mixture using a whisk.

Now Take the warm cake and poke holes all over it using a fork. Now pour the milk mixture all over the cake, the cake will absorb all the milk mixture fast. Leave it for few minutes so the cake absorbs the liquid. Once the cake absorbs most of the milk, pour more milk. I poured nearly ¾ of the milk mix in. Cover the baking pan with plastic wrap and place it in fridge for couple of hours.

After few hours, you will see the cake has absorbed even more milk mixture. You can pour more milk if needed. Cut the cake into pieces and garnish with whipped cream and cherries.

Serve a slice of cake with the reserved milk mixture. Enjoy.