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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat the egg yolks with 1 cup of sugar until thick and pale. Stir in the vanilla.
In a large glass or metal bowl, beat the egg whites until soft peaks form. Gradually add 1 tablespoon of sugar, continuing to beat until stiff peaks form.
Fold the egg whites into the yolk mixture. Gently fold in the flour mixture.
Pour the batter into the prepared pan.
Bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Poke holes all over the warm cake with a fork. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk and whole milk. Pour the milk mixture over the cake. Refrigerate for at least 2 hours, or overnight.
In a medium bowl, beat the heavy cream and 1 tablespoon of sugar until stiff peaks form. Spread over the top of the cake. Refrigerate until ready to serve.