Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the egg yolks with ¾ cup sugar until light and fluffy. Stir in the milk and vanilla. Pour the egg yolk mixture into the flour mixture and stir gently until combined.
In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into the prepared baking dish.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Pour the milk mixture over the cooled cake.
In a large bowl, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form. Spread the whipped cream over the cake. Refrigerate for at least 1 hour before serving.