Preheat oven to 350 degrees. Generously butter a 9 by 13 inch glass baking pan. In an electric mixer fitted with the whish attachment, combine eggs whites, baking soda and salt and beat on medium speed until soft peaks form, 2 - 3 minutes.
Add yolks to the whites and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove bowl from the mixer. Using a rubber spatula, fold in the butter.
Sift 1/4 cup flour on top of the mixture and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven and transfer to a wire rack.
About 5 minutes before the cake is done, whisk together the three milks and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside and let stand until cool. Cover cake well and transfer to the refrigerator to chill, usually 5 hours to overnight.
Before serving, heat oven to 450 degrees. Place
Compliments of Sandy Villani