In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla.
With clean beaters, beat the egg whites to stiff peaks.
In a separate bowl, sift together the flour and baking powder.
Using a rubber spatula, fold 1/3 of the egg whites into the creamed butter mixture, then 1/3 of the flour mixture. Continue alternating the egg whites with the flour mixture until all the ingredients are incorporated to create a smooth, stiff batter.
Spread the mixture evenly into the prepared pan and bake for 30 minutes.
While the cake is baking, combine the Anchor Milk, condensed milk, and evaporated milk in a jug and stir well.
When the cake is cooked, leave it in the pan and prick the top very thoroughly all over with a fork or skewer. Drizzle over the milk mixture until the pan is brimming and leave to soak.
Repeat this at 30-minute intervals until the cake won’t absorb any more liquid.
Drizzle any remaining milk mixture over the cake and put it in the fridge. Chill overnight.
To serve: Whip the Anchor Cream, sugar and vanilla to soft peaks then spread over the cake. Decorate with fresh strawberries.
The cake batter will be quite stiff but the enzymes in the milk tenderise the baked cake, making it light and delicate after soaking. When strawberries are out of season you can use freeze-dried strawberries, dried strawberry powder or a dusting of cocoa.