Preheat oven to 350°F. Spay 13×9 or two 8-inch cake baking pans with nonstick baking spray or unsalted butter; dust lightly with flour. Set aside.

In large bowl, sift flour, salt and baking powder. Set aside.

Beat egg yokes and 3/4 cup sugar on high speed until eggs are pale yellow in a different large mixing bowl. Stir in milk and vanilla. Combine gently with flour mixture until combined; set aside.

In medium mixing bowl, beat egg whites on high speed until white peaks form. Add remaining 1/4 cup sugar; beat until combined. Fold egg white mixture gently until combined (do not combine aggressively).

Pour into prepared pan. Bake for 35 minutes. Remove from oven; cool. Turn upside down to rimmed platter. Pierce with a fork several times.

Combine heavy cream, sweetened condensed and evaporated milk in medium mixing bowl. Stir until combined well. Drizzle on cake; allow cake to absorb milk mixture. Let sit for 15 minutes.