Preheat the oven to 350°F (175°C)
Grease and flour a 9×13-inch baking dish
Separate 5 eggs
Beat egg yolks with 1 cup sugar until pale and fluffy
Add 1/3 cup milk and 1 teaspoon vanilla extract
Mix in 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt
In a separate bowl, beat egg whites until stiff peaks form
Fold the egg whites into the batter
Pour the batter into the prepared baking dish
Bake for 25 to 30 minutes
Let the cake cool completely
Mix 1 can sweetened condensed milk, 1 can evaporated milk, and 1 cup heavy cream
Poke holes all over the cooled cake with a fork
Slowly pour the milk mixture over the cake
Refrigerate the cake for at least 4 hours or overnight
Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract
Spread the whipped cream over the chilled cake
Slice and serve chilled