Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat egg yolks with ¾ cup sugar until pale and fluffy. Stir in milk and vanilla.
Gently fold in 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.
Fold egg whites into the batter gently until just combined. Pour batter into the prepared baking dish.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
In a small bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream. Pour over the cooled cake.
In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Spread over the cake.
Refrigerate the cake for at least 1 hour before serving.