1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1/4 cup heavy cream
One 12-ounce can evaporated milk
1.5 cups whipping cream
2 tbsp powdered (icing) sugar, or to taste
Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.
In a chilled bowl, beat the cream with the sugar until stiff peaks form. Spread cream topping on cake.