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1
Preheat oven to 350u00b0.
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2
Grease and lightly flour a 9x13-inch glass baking dish. Whisk together flour, baking powder, and salt in a large bowl. Place egg whites in a large bowl; beat with an electric mixer at high speed until soft peaks form, about 3 minutes. Set aside.
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3
Combine 2 cups sugar, egg yolks, and vanilla in a large bowl; beat with an electric mixer at medium-high speed until pale and thick, about 3-4 minutes. With mixer running, slowly stream in half of the whole milk and then 1/2 the flour mixture. Repeat with the rest of the milk and flour mixture and mix until combined and the batter is smooth.
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4
Gently fold the egg whites into the batter using a rubber spatula. Pour batter into prepared pan. Bake at 350u00b0 for 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Allow cake to cool in pan on a wire rack for 20 minutes.
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5
Invert the cake onto a larger rimmed baking sheet or rimmed platter. Whisk together the sweetened condensed milk, evaporated milk, 2 cups heavy cream, and the rum flavoring until well blended. Poke small holes evenly over the entire surface of the cake using a fork or a wooden skewer; pour milk mixture slowly and evenly over cake so the syrup penetrates the cake.
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6
Refrigerate overnight.
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7
Combine heavy cream and remaining 1 tablespoon sugar in a large bowl; beat with an electric mixer fitted with the whisk attachment until stiff peaks form. Spread whipped cream evenly over cake; top with strawberries, pineapple, grapes, and kiwi.
