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1
Preheat oven to 350 F. In a large bowl mix together the flour, baking powder and salt.
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2
Separate the egg yolks from the egg whites. In a medium sized bowl beat the egg yolks with 3/4 of the sugar. Stir in the regular milk and vanilla. Pour the egg yolk mixture over the flour mix and stir until just combined.
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3
In a separate bowl, beat the egg whites until peaks begin to form; then pour the remaining 1/4 of the sugar into it and beat until stiff peaks form. Very gently fold the egg white mixture into the other batter and pour into a well-buttered/sprayed pan (the pan should be about 9 x 13 inches).
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4
Bake for about 25 minutes at 350 F. Remove from oven and set it on a rack. Let cake cool.
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5
In a pitcher combine the evaporated milk, the sweetened condensed milk and the heavy cream.
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6
Once the cake is cool, pierce the surface of the cake with a fork several times. Slowly pour all but 1 cup of the milk mixture onto the whole cake. This leftover milk can be used for another recipe. Cover the cake with a sheet of plastic wrap, put it into the refrigerator and allow it to absorb the milk for a few hours (I left it overnight in the fridge).
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7
For the topping: In a medium sized bowl using a mixer, whip the powdered sugar into the whipped cream, until soft peaks form or thickened to your liking.
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8
When the cake is ready, spread whipped cream all over it. For garnish grate nutmeg over the cake (or just a slice).
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9
Recipe adapted from The Pioneer Woman.
