Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.

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

Cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla and beat until combined.

Add the flour and mix just until combined.

Place the egg whites in a medium bowl and beat until stiff peaks form.

Using a spatula, stir about 1/4 of the egg whites into the batter. The batter is really thick, so it will be a little bit harder to stir the egg whites in. Take another 1/4 of the egg whites and start to gently fold them in. Once they are mostly combined, add another 1/4 of the egg whites, folding the in as gently as possible. Then fold in the remaining egg whites.

Pour the batter into the prepared pan. Use a spatula to spread the batter evenly.

Bake the cake in the preheated oven until a tester inserted in the middle comes out clean, about 30 minutes.

While the cake is baking, combine the sweetened condensed milk, evaporated milk and whipping cream.

As soon as you remove the cake from the oven, take a skewer or fork and pierce the cake generously. Slowly pour the milk mixture evenly over the top of the cake.

Refrigerate the cake at least 4 hours, but overnight is best.

Place the heavy whipping cream in a large bowl and beat until soft peaks start to form. Slowly start adding the sugar, beating until stiff peaks form. Spread the whipped cream over the top of the cake.

Keep the cake refrigerated until ready to serve.