Tres Leches Cake

Will have to try this, the cake seems to be a milk sponge cake.
Pastel de Tres Leches
This version makes 10 generous portions.

CAKE:

1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar

MILK SYRUP:
1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp dark rum

GARNISHES:
Fresh whipped cream or good quality vanilla ice cream
Cocoa powder
Sliced fresh mango (or the fruit of your choice- tropical fruits pair nicely with this cake)

METHOD:

Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.

CAKE:

• Whisk 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes.
  
• Fold in the milk, vanilla, flour and baking powder.
• Whisk egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry.
  
• Fold whites into the yolk mixture.
  
• Pour this batter into the buttered baking dish.Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish.
  
• Pierce the cake all over with a fork, taking care to not tear it up.

MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.