Preheat oven to 350 degrees. If using a glass pan, use 325 degrees F. Grease a 9x13 inch pan. For a thicker cake, you can use a 9x12 inch pan.
Sift flour with baking powder and set aside. In a large bowl with clean beaters, beat egg whites until foamy. Gradually add sugar and continue beating until thick and white. Beat in yolks, one at a time.
Add vanilla to the milk.
With a heavy duty scraper, fold in flour mixture and milk; mix well but don't beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven; let cool on a rack.
Prepare Milk Topping by combining all 4 ingredients (I guess this sort of makes it Four Milks Cake!). Using a skewer, poke holes all over the cake. Gradually pour milk mixture over cake and let sit until all mixture is absorbed, 20 to 30 minutes. After it has sat for 30 or so minutes at room temperature, go ahead and refrigerate it.
Prepare Whipped Cream Topping Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Cover cake with whipped cream with a spatula or knife. Chill until ready to eat (tastes best the next day).
Topping, cut cake into squares and serve, or spread Whipped Cream Topping over squares of cake.
Cut cake and serve. Or cut the cake in squares and top with whipped cream when it is served.
About 12 servings