Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

In a bowl, beat the egg yolks with 3/4 cup sugar using an electric mixer until thick and pale. Lower the mixer speed and add the milk, vanilla, flour, and baking powder.

In another bowl, beat the egg whites until soft peaks form. While beating, gradually add the remaining sugar. Continue beating until stiff peaks form, but do not overbeat. Gently fold the egg whites into the yolk mixture, then pour the batter into the prepared pan.

Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes. Run a knife around the edge to loosen, then remove from the pan and place on a wire rack to cool completely. Poke the surface of the cake several times with a fork.

Blend the sweetened condensed milk, evaporated milk, table cream, and 1/4 cup milk. Pour this mixture over the cake to soak it thoroughly.

Separately, whip the heavy cream until it forms stiff peaks (like whipped cream). Use this to frost the cake and decorate as you like. I filled the cake with peaches and whipped cream. For the apricot jam: use 1 tablespoon of jam mixed with a little water to make it thinner, then brush it over the fruit to keep it shiny and moist. Now enjoy!