Preheat the oven to 350°F.

Sift the flour and baking powder into a bowl.

Use an electric mixer to beat the butter and half the sugar until fluffy.

Beat in ½ teaspoon of the vanilla and the eggs.

Now add the flour mixture to the egg mixture, bit by bit.

Pour the resulting batter into a greased, flour 13x9-inch baking pan.

Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.

Combine the whole, condensed, and evaporated milks together.

Let the cake cool to room temperature, then pour the milk mixture over it.

Leave it for about 15 minutes for the milk to soak in.

Whip the cream and add the rest of the vanilla and the rest of the sugar in a chilled metal or glass bowl.

When the cream mixture is thick, spread it over the cake.

Refrigerate the cake until you’re ready to serve it.