Preheat the oven to 180°C(fan)/390°f/gas mark 6. Grease and line a 25 x 25cm square baking tin with baking parchment and set aside.

Add the egg yolks and 1 tsp vanilla extract and mix through.

Sift in 200g plain flour and 1 tsp baking powder and fold through. Then add the milk and give it all a good mix.

Using an electric handheld mixer, beat egg whites in another clean large bowl until firm peaks form.

Beat in a little of the egg whites to the cake mix and fold through the remaining.

Transfer to the prepared tin, smoothing the surface so that it is even and transfer to an oven to bake for 25-30 minutes until golden and risen.

Add 150ml evaporated milk, 170ml condensed milk and 100ml double cream to a jug, mix and set aside.

Allow the cake to cool for 5 minutes in the tin and then invert onto a tray with edges. This will hold the liquid which will be poured over. Using a skewer and while still hot poke holes all over the top of the cake.

Slowly drizzle half of the milk mixture over the cake, letting liquid soak in before adding more.

Whisk 500ml cream until soft peaks form.

When the cake has cooled fully, spread the whipped cream over the surface of the cooled cake. Dot the caramel sauce across the top and swirl through the cream.

Cut into 10 even bars and serve.