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

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

In another bowl, beat the egg yolks with ¾ cup of sugar until light and fluffy (3-4 minutes). Stir in the milk and vanilla extract.

Gradually add the flour mixture, folding until well combined.

Beat the egg whites until soft peaks form, then slowly add the remaining sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the batter in two or three additions.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.

For the milk mixture, whisk together evaporated milk, sweetened condensed milk, and whole milk.

Poke holes all over the cooled cake using a fork or skewer. Slowly pour the milk mixture over the cake, ensuring even distribution.

Let the cake sit for at least 30 minutes, or refrigerate for several hours for better flavor absorption.

For the whipped cream topping, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Spread over the cake.

Serve chilled, optionally garnished with cinnamon or fresh fruit.