Preheat the oven to 350 degrees F.
Sift the all-purpose flour, baking powder, and salt set aside.
Using an electric mixer, beat the egg yolks and 1/2 cup sugar until the egg yolks turn a pale yellow color.
Add the vanilla extract and milk, set aside.
In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 5-6 minutes.
Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites.
Place the batter in a buttered 9x13 baking dish and bake for 35-40 minutes.
Let the cake cool completely and then invert onto a large platter.
Whisk the whole milk, condensed milk, and evaporated milk.
Poke holes all over the cake and drizzle the milk mixture all over and refrigerate for 1 hour.
To make the frosting, whip the heavy cream for 3-4 minutes or until it starts resembling whipped cream
Add the powdered sugar and vanilla extract and mix for an additional 20 seconds.
Frost the entire cake with the whipped cream, serve with fresh berries, and enjoy!