Preheat the oven to 350. Spray a 9x13 baking pan with cooking spray, line bottom with parchment, set aside.

Sift together the flour, baking powder and salt and set aside.

In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and ?¾ cup of sugar, add the egg yolks and vanilla and mix on medium speed for about 3 minutes or until the mixture becomes thick and very pale. Meanwhile, in another bowl, whisk the egg whites until they develop stiff peaks

Add half the milk along with half the dry ingredients. Mix just enough to incorporate. Add iremaining milk and dry ingredients and mix.

Fold egg whites into batter gently so you dont deflate the egg whites.

Pour the batter into pan and bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool 20 minutes and remove to a platter with high edges.

Pierce the cake all over the top with a fork and set aside.

In a large measuring cup, whisk 1 cup of milk, sweetened condensed milk and evaporated milk. Pour slowly all over top of the cake so that it all soaks in.

Let sit for a about 20 to 30 minutes so that the milk mixture really soaks in and then move on to making the whipped cream topping.

Whip heavy cream to form soft peaks, add tpowder sugar and continue to whip until stiff peaks form.

Spread whipped cream all over top of the cake.