– 1 cup all-purpose flour – 1 ½ tsp baking powder – ¼ tsp salt – 5 large eggs – 1 cup granulated sugar – ⅓ cup whole milk – 1 tsp vanilla extract – 1 can (12 oz) evaporated milk – 1 can (14 oz) sweetened condensed milk – ¼ cup whole milk – 1 ½ cups heavy cream – 3 tbsp powdered sugar – 1 tsp vanilla extract
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a bowl, mix flour, baking powder, and salt. Set aside for later use.
Separate eggs. Beat egg yolks with ¾ cup sugar until pale. Stir in milk and vanilla. Gently mix in dry ingredients just until combined.
In another bowl, beat egg whites to soft peaks. Slowly add remaining ¼ cup sugar, beating until stiff peaks form. Fold into the batter gently.
Pour the batter into the prepared dish. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cake cool completely on a wire rack.
Pierce the cooled cake all over with a fork. In a bowl, mix evaporated milk, condensed milk, and ¼ cup whole milk. Pour evenly over the cake.
Refrigerate the soaked cake for at least 4 hours or overnight. This allows the cake to fully absorb the sweet milk mixture for best flavor.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread whipped topping over the cake. Serve chilled and enjoy!