Step 1

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leaving flaps on either side of the pan to form "handles". Spray the parchment with cooking spray.

Step 2

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Step 3

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Step 4

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff.

Step 5

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Step 6

Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool the cake in a baking rack, then turn cake out onto a rimmed platter.

Step 7

Combine condensed milk, evaporated milk, and heavy cream in a small jar or pitcher. When cake is cool, pierce the surface with a fork or toothpick several times. Slowly drizzle all but about 1/2 cup of the milk mixture—use a basting brush to get as much around the edges of the cake as you can. Save the remaining 1/2 cup for serving, if you want.

Step 8

Allow the cake to absorb the milk mixture for at least 30 minutes.

Step 9

To ice the cake, whip 1 3/4 cups heavy cream with 1 tsp of vanilla extract & 2 1/2 tablespoons of sugar until it's thick and spreadable.

Step 10

Spread the whipped cream over the surface of the cake. Cut into squares and serve.