Preheat oven to 350°F and grease a 9x13" baking pan with oil.

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

Separate the eggs whites and yolks into two separate bowls. Egg whites in one, yolks in another.

Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until the egg yolks are pale yellow.

Add milk and vanilla to the egg yolks and stir to combine.

Whip the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar as you whip. Whip until the egg whites form stiff peaks.

Add the flour mixture to the egg yolk mixture and stir until just combined.

Add the egg whites to the egg yolk mixture and gently fold to combine. You do not want the deflate the egg whites.

Pour the batter into the prepared pan and gently spread it evenly.

Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely at room temperature. The cake will deflate a bit as it cools.

To make the three milk topping, combine the evaporated milk, sweetened condensed milk, heavy whipping cream and rum (if using) in a medium bowl.

Poke holes all over the top of the cake with a toothpick.

Pour the milk mixture over the top of the cake, making sure you get all corners and sides as well.

Cover the cake with plastic wrap and refrigerate it for 1 hour or overnight to let the milks soak into the cake.

To make the topping, add heavy whipping cream and powdered sugar to a large mixing bowl. Whip on high speed until stiff peaks form.

Spread whipped topping evenly over the top of the cake and garnish with fresh fruit.