Instructions

1. Preheat oven to 350 degrees. Spray one 9 x 13 inch pan or two 9 inch round pans liberally with non-stick spray until coated.
2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
3. Beat yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour over the flour mixture and stir until combined.
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.

   Gently fold egg white mixture into the batter  until just combined. Pour into prepared pan and spread to even out the surface.

   Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

   Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. Once cake is cool, slowly drizzle all but about, it may take a few moments for it all to absorb, and you might think it is too much, but don’t worry that is what makes it delicious!

   Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

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