6 tablespoons unsalted butter, at room temperature
1 cup sugar
6 large eggs, separated
1/2 teaspoon vanilla extract
1 cup whole milk
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
1 1/2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
How to Make It
Make cake: Preheat oven to 350°F. Mist a 13-by-9-inch baking pan with cooking spray. In a bowl, combine flour, baking powder and salt.
In a bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Add yolks, one at a time, beating after each. Beat in vanilla. Add flour mixture in three parts to form a stiff batter.
Using clean beaters and bowl, beat egg whites until peaks form. Stir 1/3 of whites into batter; fold in remaining whites. Spread batter in pan. Bake until a toothpick inserted into center comes out clean, about 30 minutes. Use a fork to poke holes on top of cake. Cool to room temperature on a rack.
Whisk together whole, condensed and evaporated milks. Pour over cake, cover and chill for at least 4 hours.
To serve, whip cream with sugar and vanilla until firm peaks form. Spread over cake and chill 30 minutes to 1 hour. Garnish with fruit, if desired.