Preheat oven to 350 F.

In a large mixing bowl combine the flour, baking powder, and salt. Separate the eggs into separate bowls- egg whites in a stand mixer bowl (or large mixing bowl), and egg yolks in a small mixing bowl. (You can’t have any yolk at all in the egg whites or they won’t make stiff peaks!)

Add ¾ cup sugar to the egg yolks and whisk by hand, pretty fast, till the yolks are a pale yellow. Add 1/3 cup whole milk and vanilla and mix. Pour the egg yolk mixture over the flour and mix till almost combined.

Attach a whisk attachment to the stand mixer or use an electric hand mixer and mix on high speed. Gradually add the ¼ cup of sugar and beat till stiff peaks. Gently fold the egg whites into the batter, trying not to deflate the air in the egg whites.

Pour the batter into a 9×13 cake pan and spread evenly.

Cook the cake till it’s golden brown on top and a toothpick comes out clean, about 22-30 minutes. *see note

Remove from oven and let cool completely.

In a medium mixing bowl combine the evaporated milk, sweetened condensed milk, and the whole milk.

Poke holes with a chop stick or a fork all over the cake, as many as you can do without the cake starting to fall apart.

Pour the milks over the cake, as evenly as possible. Refrigerate the cakes for at least 2 hours, or as much as 2 days before serving. *see note

For the whipped cream, add all the ingredients to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Whip till stiff peaks and spread evenly over the cake before serving.