1. Preheat and prep.
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment for easy removal).

2. Make the cake batter.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the egg yolks with ¾ cup of sugar until the mixture turns pale and creamy. Stir in the milk and vanilla extract.
Gently fold in the flour mixture until just combined — don’t overmix!

3. Whip the egg whites.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.
Fold the whipped egg whites gently into the batter. This step gives the cake its signature light and spongy texture.

4. Bake.
Pour the batter into your prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

5. Soak in the milk mixture.
In a small bowl or measuring cup, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
Once the cake has cooled, poke holes all over the top with a fork or skewer. Slowly pour the milk mixture evenly over the entire cake, letting it soak in. Don’t worry — it might look like a lot of liquid, but the cake will absorb it beautifully.

6. Chill and top.
Refrigerate the cake for at least 3 hours (overnight is even better!).
Before serving, whip the cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the cake.

7. Serve and enjoy!
Slice into squares and top with fresh berries, you can also add a sprinkle of cinnamon or a drizzle of caramel if you’re feeling fancy. Every bite is pure bliss!