1-Preheat the oven: Preheat the oven to 350°F (175°C) and position a rack in the center. Lightly grease or spray a 9×13 inch baking pan to prevent sticking.

2-Using an electric mixer: whisk the eggs and sugar on low speed for 2 minutes, then switch to medium speed for 5-6 minutes until the mixture is pale, foamy, thickened, and increased in volume.

3-Add milk, melted butter, and vanilla extract, whisking gently by hand until smooth.

4-In a separate bowl, sift together flour, baking powder, and salt, then fold into the wet ingredients just until combined.

5-Pour the batter into the prepared pan and bake for 25-30 minutes, until the top springs back when lightly touched. Let the cake cool in the pan for 45 minutes on a wire rack.

6-While the cake cools, whisk evaporated milk, sweetened condensed milk, and cream together to create the soak.

7-Using a skewer or chopstick, poke holes all over the cooled cake and gradually pour the milk mixture over it, letting it soak in completely.

8-Cover and refrigerate for at least 3 hours or overnight to enhance the flavors.

9-To finish, whip cold heavy cream with powdered sugar and vanilla extract until soft, fluffy peaks form, then spread over the chilled cake before slicing to serve.