For cake: Preheat oven to 350. Grease bottom of a 8 x 8 or 9 x 9 baking pan. Take out eggs and bring to room temp.

Separate egg yolks and whites. Set aside whites at room temp. In large bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3 minutes on med-high speed.

In a separate bowl, combine flour, baking powder and salt. In a third bowl, mix milk and vanilla.

Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.

Beat egg whites with cream of tartar until soft peaks from and, using a large spatula, gently but thoroughly fold into flour and butter mixture.

Pour in batter and bake for 25 min, until golden brown. Cool.

For Milks: Stir milks together. Dont refrigerate canned milks before using.

Creamed Icing: Whip cream and sugar together until stiff.

When cake is cool, slice or peel off the thin top crust. Poke holes in cake with a bamboo skewers to facilitate soaking. Ice sides first, creating a small lip on top to catch milk mixture. Pour milk mixture evenly over top of cake. May need only 3/4 of mixture). Finish icing top. Refrigerate.