Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C).

Lightly grease a 9x13 inch baking pan and set aside.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt.

Beat Egg Whites:

In a large bowl, beat the egg whites on high speed until soft peaks form.

Gradually add 1/4 cup of sugar and continue beating until stiff peaks form.

Beat Egg Yolks and Sugar:

In a separate bowl, beat the egg yolks with 3/4 cup of sugar until the yolks are pale yellow.

Add 1/3 cup milk and vanilla extract, and beat to combine.

Combine Mixtures:

Gently fold the egg yolk mixture into the egg whites.

Then, gradually fold in the dry ingredients, being careful not to deflate the egg whites.

Bake the Cake:

Pour the batter into the prepared pan.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.Bake the Cake:

Pour the batter into the prepared pan.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare Milk Mixture:

While the cake is baking, whisk together the evaporated milk, condensed milk, and 1/4 cup heavy cream in a bowl.

Soak the Cake:

Once the cake is done and cooled slightly, pierce it all over with a fork.

Slowly pour the milk mixture over the cake, making sure to cover the whole surface.

Refrigerate:

Let the cake absorb the milk mixture for at least 30 minutes in the refrigerator.

Whipped Cream Topping:

Whip 1 cup of heavy whipping cream with 3 tablespoons of sugar until it forms stiff peaks.

Spread this over the chilled cake.Serving and Storage:

Serve the cake chilled.

Store any leftovers in the refrigerator, covered, for up to 5 days.