Prepare the Cake:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a bowl, sift together the flour, baking powder, and salt.

Make the Batter:

Beat the egg yolks with 3/4 cup of sugar on high speed until pale and fluffy. Mix in the milk and vanilla extract.

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.

Gently fold the flour mixture into the yolk mixture, then fold in the egg whites. Pour the batter into the prepared pan.

Bake the Cake:

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.

Prepare the Milk Mixture:

In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

Soak the Cake:

Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Cover and refrigerate for at least 2 hours or overnight.

Make the Whipped Cream Topping:

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

Spread the whipped cream evenly over the soaked cake.

Serve:

Slice and serve chilled. Optionally, garnish with fresh fruit, cinnamon, or a drizzle of caramel.