Preheat the oven to 350°F and butter a 9×13 inch baking dish.
2
In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed.
3
Using a stand mixer, beat the egg whites until foamy and doubled in size, then gradually add 1/4 cup sugar and continue beating for about 3 minutes until stiff peaks form.
4
In a separate bowl, beat the egg yolks with the remaining 1 cup of sugar until pale and fluffy.
5
Slowly drizzle in 1/2 cup milk and vanilla extract while the mixer is running, and mix until combined.
6
Pour the flour mixture into the egg yolk mixture and mix on low speed until almost combined.
7
Gently fold in the meringue in two additions, using a spatula to make circular motions and cut through the middle, being careful not to deflate the mixture too much.
8
Transfer the batter to the prepared pan and spread evenly, then bake at 350°F for 25 to 30 minutes until the center is set.
9
While the cake bakes, prepare the soaking liquid by whisking together 1.33 cups whole milk, 2 cans of evaporated milk, and 2 cans of sweetened condensed milk until well combined.
10
Once the cake comes out of the oven and cools slightly, poke holes all over the cake with a large skewer or fork, including the center.
11
Slowly pour about half of the soaking liquid over the cake, allowing it to absorb into the center. Reserve the remaining liquid to serve alongside the cake.
12
Cover the cake and chill for at least 1 hour, though preferably overnight, to allow the liquid to fully soak in and flavors to meld.
13
Make the topping by whipping 2 cups of cold heavy cream with 2 tablespoons of powdered sugar, gradually increasing speed until soft peaks form.
14
Spread the whipped cream over the chilled cake using an offset spatula, creating decorative swoops and arcs.
15
Slice and serve the cake with the reserved soaking liquid spooned over each portion.
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