You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.