Directions

1. Preheat oven to 350F (175C). Grease and flour a 9x13-inch baking pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a separate large bowl, beat egg yolks with 3/4 cup sugar until pale.
4. Stir in milk and vanilla. Fold in dry ingredients until combined.
5. In another bowl, beat egg whites to soft peaks.
6. Gradually add remaining 1/4 cup sugar and beat to stiff peaks.
7. Gently fold egg whites into batter.
8. Pour batter into pan and bake 30 minutes or until toothpick comes out clean.
9. Allow cake to cool. Pierce cake with fork repeatedly.
10. Mix evaporated milk, condensed milk, and heavy cream; pour evenly over cake to soak in refrigerate at least 2 hours or overnight for best results before serving with whipped cream and garnish.