Preparation

Bake the cake:

• Position a rack in the center of the oven and heat the oven to 350°F.
• 在9×13英寸的Pyrex烤盘或无反应性金属锅的底部和侧面涂黄油。用羊皮纸将烤盘或锅的底部衬上，然后在羊皮纸上轻轻涂黄油。
• Sift the flour, baking powder, and salt into a medium bowl and set aside.
• Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
• 清洁并干燥搅拌器，然后打败蛋清，逐渐将速度提高到高速，直到达到2至3分钟的软峰。将剩余的1/4杯糖加入溪流中，继续打高，直到您达到牢固但不达到干燥的峰值，再增加1至2分钟。将三分之一的干成分搅拌到蛋黄混合物中，直到彻底混合。用橡胶刮刀轻轻折叠三分之一的蛋清。交替地将剩余的干成分和蛋清折叠，每批次两批，直至完全合并。
• Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.
• 将蛋糕放回烤盘或锅中（如果将蛋糕返回到锅中，蛋糕将吸收更多的液体），或将其倒入有框的盘子上。

Soak the cake:

• In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.
• With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

• 在一个大碗中，用中等速度的电动搅拌机打重奶油。当它开始变稠时，慢慢加入糖和香草，继续跳动，直到达到牢固的峰值为止，3至4分钟（请注意不要过度支撑）。将鲜奶油撒在蛋糕的顶部，并食用。

Make Ahead Tips

You can soak the cake in the milk mixture up to a day ahead and top it up to 2 hours ahead