Preheat the oven to 350°F. Prepare two 8 inch pans by putting a circle of parchment paper in the bottom of each pan and spray with cooking spray.

In the bowl of your stand mixer, beat the egg whites on high (speed 8 on a KitchenAid) for 2.5 minutes or until stiff peaks form. While the mixer is still running, beat in the sugar (30 seconds) until combined. Pour the egg white mixture into a large bowl.

Add the egg yolks to the stand mixer bowl and beat for 6 minutes or until pale and creamy. Beat in the vanilla extract. Fold the egg yolk mixture into the egg white mixture. Carefully fold the flour into the egg mixture.

Pour the batter into the prepared pans and bake for 30 minutes or until light brown on the top and a cake tester comes out clean. Once baked, set out for 5 minutes to cool before flipping out onto a cooling rack to cool completely.

Meanwhile, in a medium bowl, combine the sweetened condensed milk, evaporated milk, whole milk and vanilla. Set aside.

Make the frosting by beating the whipping cream in your stand mixer (speed 6 for 3 minutes) until soft peaks form. Add in the vanilla and powdered sugar and beat for another 1 minute.

Using a fork, pierce the cakes all over the top. Set the first layer onto your cake plate. Pour half of the syrup on the cake (2 cups). Spread some of the frosting on the first layer. Add the next cake layer on top of the first, and pour the remaining syrup on top. Cover the cake with the remaining frosting. Store in the refrigerator.