Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.

Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Add the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach medium stiff peaks.

Mix the flour and cocoa powder in a bowl.

Add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.

Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center.

As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount (about 3/4th) of the milk and let it cool. Let the cake soak and chill for a few hours in the fridge.

Top the soaked milk with the cream. You can pipe it with any frosting tip of your choice or spread it using a spatula. Dust it with cocoa powder oj top and serve with extra milk.