Preheat oven to 350° F.

In a large bowl, combine the flour, baking powder, and salt.

In the bowl of an electric mixer, combine the egg yolks and 3/4 cup sugar beating until very light in color.

Add the milk and vanilla, beating until just combined.

Pour the liquid mixture over the flour mixture, and stir gently to combine.

In a clean mixing bowl, beat the egg whites on high speed until soft peaks form, about 5 minutes.

Add 1/4 cup sugar and continue beating until the whites are stiff but not dry.

Gently fold the egg whites into the previous mixture until just combined. Do not over mix.

Spread batter into a greased 9 x 13 baking pan.

Bake 35-45 minutes, or until a toothpick comes out clean.

Remove the cake from the oven and allow to cool completely in the pan.

When the cake is cool, invert it onto a platter and poke holes in the surface with the tines of a fork.

In a bowl, combine the sweetened condensed milk, evaporated milk, and 1/4 cup heavy cream.

Slowly douse the cake with the milk mixture, getting it all around the edges and evenly coating the surface.

Allow the cake to sit and absorb the liquid for at least 30 minutes.

In the bowl of an electric mixer, beat 1 pint heavy cream with the remaining 3 Tbsp sugar until thick and fluffy.

Spread the whipped cream all over the top and sides of the cake and serve.

*From The Pioneer Woman Cooks: Food From My Frontier