Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat egg yolks with ¾ cup sugar until light and fluffy. Stir in milk and vanilla.
Gently fold egg yolk mixture into the flour mixture until combined.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
Gently fold egg whites into the batter. Pour batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Pour over the cooled cake.
Refrigerate for at least 4 hours or overnight.
Before serving, whip heavy cream with sugar and vanilla until stiff peaks form. Spread over the cake.