For the Cake:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 eggs, separated
1 cup sugar, divided
1 tsp. vanilla
1/3 cup whole milk
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1/4 cup heavy cream
For the Frosting:
2 cups heavy cream
3 Tbs. sugar
Preheat oven to 350 and grease and flour a 9x13 baking pan.
In a large bowl, whisk together flour, baking powder and salt. Set mix aside.
Using a stand mixer fitted with a whisk attachment (you can also use a hand mixer), whisk the egg yolks and 3/4 cup sugar on high until mixture is pale yellow in color and well-combined. Add milk and vanilla to mixture and combine.
Add the egg yolk mixture to the bowl with the flour mix and gently fold together until well-combined.
Clean out the stand mixer bowl, add egg whites and whisk on high speed until soft peaks begin to form. With the mixer still running, pour in the remaining 1/4 cup of sugar. Whisk until stiff peaks form.
Working in batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared baking pan and bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely.
Once cake is completely cooled, combine the evaporated milk, sweetened condensed milk, and the 1/4 cup of heavy cream in a bowl. Pierce the top of the cake across the entire cake with a fork. Pour all but 1 cup of the milk mixture across the top of the cake, allowing the milk mixture to absorb into the cake for at least 30 minutes.
When you're ready to frost the cake, using a stand mixer, whisk the 2 cups of heavy cream and the 3 Tbs. of sugar on high until stiff peaks form. Spread the mix over the top of the cake and serve.