Too Much Time in Texas? - Tres Leches Cake

Tres Leches Cake

Cake:

6 large eggs, separated
2 cups sugar (I used  1 3/4 cups)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk (I only had skim so that is what I used)
1 teaspoon vanilla extract

Cream Topping

(I was stuck at the house with no car and no heavy whipping cream. So mine was a dos leches, not tres)

1 14 ounce can evaporated milk (I had fat-free. 2% would have been better)
1 14 ounce can sweetened condensed milk (you can buy lower-fat versions, but really, this is a dessert)
1 cup heavy cream (there is no real substitute for heavy cream, and not having any I did not even attempt to use anything else)

Icing: (I used Reddi-Whip. You could go with Cool-Whip, if you like it)

Most recipes call for what is better known as Seven-Minute Frosting. If you want to go that route - I didn't have the patience - you can google it.

Preheat oven to 350 degrees. Lightly grease a 9 by 13 baking pan.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar with the mixer running until stiff peaks. Add the egg yolks, beating well.
In a separate bowl, mix the flour and baking powder. Add to the egg mixture, alternating with the milk. Add vanilla. Do this quickly, do not overbeat. Bake until golden, around 25 minutes.
Cool the pan on a rack for 10 minutes while you making the topping:
In a blender, combine the milk, the cream, and the sweetened condensed milk on high speed until well-blended.
Poke holes in the cake all over - I used a straw. Pour the topping on the cake. When the cake cools to room temperature, cover and refrigerate until chilled, 4 hours or overnight.
Do not add icing, Reddi-Whip or Cool-Whip until ready to serve.

Sliced fresh fruit such as strawberries would be an attractive addition.