For the Cake:

1. Preheat the oven to 350F. Grease and flour an 9×13 inch sheet pan or pyrex.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks, vanilla and sugar until smooth and double in volume. Transfer the mixture to a separate bowl.
3. Fold in the flour (a little bit at a time), salt and baking powder into the egg yolk mixture. Do not over mix. 
4. Clean and dry the egg yolk bowl. Using the whisk attachment, whisk the egg whites on high, until stiff peaks form and the mixture is glossy. About 4-5 minutes.
5. Fold in the egg whites into the egg yolk and flour mixture.
6. Pour the batter onto prepared pan and bake for 18-20 minutes. Let cool completely before proceeding with the milk mixture.

For the Milk Mixture:

1. In a large bowl or jar, combine the evaporated, condensed and whole milks. Refrigerate until ready to use.

To Assemble:

1. Using a skewer, poke holes into the top of the cake. For the milk mixture, one cup at a time, until it begins to soak. Refrigerate covered for at least 2 hours (but preferably overnight) before serving to allow the mixture to absorb completely. 

Meringue Topping:

1. In the bowl of a stand mixer fitted with the whisk, beat the egg whites and sugar until combined. 
2. Place the bowl over a small saucepan on simmering water. Cook for 2-3 minutes, until the sugar dissolves, whisking constantly. 
3. Return the bowl to the stand mixer, and beat at medium-high speed until stiff peaks form. About 5-8 minutes.
4. Scrape the meringue into a large piping bag. Alternating between 3 different tips (see notes), pipe meringue onto cake.
5. Before serving, use a kitchen torch to carefully brown the meringue tips all over the cake.
6. Slice and serve!