Preheat oven to 350-degree Fahrenheit. Next, lightly spray or spread some butter and flour in a 9x13” baking pan. Then, in two separate mixing bowls separate egg whites from yolks.
Add sugar to egg yolks and with a hand mixer or stand mixer mix on high until egg yolks go from a bright yellow to a pale yellow color.
*Rinse the hand mixer because you are going to need it later on.
Then, add whole milk and vanilla to the egg yolk mixture and combine using a spatula. Set aside.
The next step is using the hand mixer again. Mix the egg whites until stiff peaks are formed and set aside.
Pour the egg yolk mixture into the flour and gently mix using a spatula until well combined.
Then, gently pour the egg white mixture into the flour mixture. It’s very important to handle this with care by using the spatula with soft and gentle strokes until combined.
Now pour the batter into the baking pan and place in the oven. Bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to completely cool down.
Now that the cake has cooled down, let’s prepare the three kinds of milk:
In a mixing bowl, add evaporated milk, condensed milk, and cream and whisk until well combined. Proceed to pour it over the cake. Make sure to pour around the edges of the cake and all around it. Place the cake in the refrigerator allowing the cake to soak all the milk. About 30 minutes or better yet overnight!
Next, let’s prepare the toppings
Combine heavy cream and sugar and mix for about 2 minutes or until stiff peaks are formed. Then using a spatula spread the whipped cream over the top of the cake.