Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with 3/4 cup granulated sugar until pale and fluffy. Mix in the milk and vanilla extract.

Gradually add the dry ingredients to the yolk mixture and stir until just combined.

In a separate bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup granulated sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the batter until no streaks remain, being careful not to deflate the mixture.

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool completely in the pan.

Once cooled, poke holes all over the cake using a fork or skewer to allow the milk mixture to soak in.

In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream. Slowly pour the milk mixture evenly over the cake, letting it absorb completely.

Cover the cake and refrigerate for at least 4 hours or overnight for best results.

In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the chilled cake.

Optionally, garnish with fresh fruit or a sprinkle of cinnamon before serving.