For the cake:

1. Preheat the oven to 350 degrees.
2. In a medium sized bowl add flour, baking powder and salt. Stir to combine.
3. In a separate small bowl add egg yolks and 3/4 cup sugar. Whisk until the egg yolks turn lemon yellow.
4. Add milk to the egg mixture and stir to combine.
5. Add the egg yolk mixture to the flour mixture and whisk together.
6. In a medium sized bowl beat egg whites, adding the remaining 3/4 cup sugar a little at a time until stiff peaks form.
7. Gently fold the whipped egg whites into the egg yolk/flour mixture being careful not to deflate the egg whites.
8. Spray a 9×13 pan with baking spray and gently pour the batter into the pan.
9. Bake in a preheated oven for 25-35 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

For the soak:

1. In a medium sized bowl combine all 3 milks and whisk until smooth.
2. Set aside until the cake has cooled.
3. Once the cake has cooled, poke holes all over the cake either with a wooden skewer or a sharp knife.
4. Pour the milks very slowly all over the top of the cake, allowing it to soak in a little before pouring in more.
5. Set aside and make the peach puree and whipped cream.

For the peach puree:

1. Add your 4 pitted and chopped peaches to a blender and blend until smooth.
2. Add peach puree to a medium sized sauce pan and add sugar and lemon juice.
3. Cook on medium heat, stirring constantly for 4 minutes.
4. Remove from the stove top and let the mixture cool.

For the whipping cream:

1. In a stand mixer or medium sized bowl, add heavy whipping cream and sugar.
2. Beat on medium/high speed until stiff peaks form.

Assembly:

1. Once the peach puree has cooled, spread it over the top of the cake, letting it soak in a little and pushing it gently down into the holes as you spread it.
2. Nest, frost the cake with the whipping cream a little at a time until you’ve used all the whipped cream.
3. Cover the cake and store in the refrigerator overnight.

For the peaches:

1. When ready to serve, add the fresh diced peaches all over the top of the cake.
2. Slice into squares and serve cold.