1. Prepare and Bake the Cake

Preheat oven to 350°F. Grease a 9×13-inch baking dish.

Whisk together flour, baking powder, and salt in a bowl.

In another bowl, beat egg whites until frothy. Gradually add ¼ cup sugar and beat to stiff peaks. Set aside.

In a separate bowl, beat egg yolks and ¾ cup sugar until pale yellow. Mix in milk, butter, and vanilla.

Mix in dry ingredients in two additions.

Gently fold in egg whites in two parts until fully incorporated.

Pour batter into pan, smooth the top, and bake for 23–25 minutes, or until a toothpick comes out clean.

Cool cake until just warm, then poke holes all over with a fork.

2. Add the Milk Mixture

Stir together condensed milk, evaporated milk, cream, and vanilla.

Slowly pour half the mixture over the cake, starting at the edges. Let it absorb, then pour the rest.

Cover tightly and refrigerate at least 4 hours or overnight.

3. Make Whipped Topping

Chill mixing bowl and beaters 30 minutes before whipping.

Beat cream, sugar, and vanilla until stiff peaks form (about 2–2½ minutes).

4. Frost and Serve

Spread whipped topping evenly over the soaked cake.

Slice into 15 squares (3×5). Keep refrigerated until serving.