Cake

1. Preheat oven to 350F/180C and grease a 9X13 pan and set aside.
2. In a large bowl whisk together the cake flour, salt, and baking powder.
3. In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the egg whites on medium speed until slightly foamy then slowly stream in two tablespoons of sugar and beat until stiff peaks form. Transfer the egg whites to a clean bowl.
4. Using the same dirty electric mixer bowl with a paddle attachment add the butter and remaining sugar and beat until light and fluffy. Then add the salted caramel, scrape down the bowl, and mix until fully incorporated. Add in the egg yolks one at a time then the vanilla extract. Again, scrape the sides and bottom of the bowl to ensure everything is evenly combined.
5. Gently fold in the dry mixture to the wet, mixing until just combined, it will be thick. Fold in the egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back, or a toothpick inserted in the center comes out clean.
6. Let cool on wire rack. Once completely cool prepare the milk soak.

Milk Soak

1. In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.
2. Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake, I like to pour half let it sit for a minute then pour the remainder.

Topping

1. In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the cream and powdered sugar until medium-stiff peaks form. Then spread on top of the cake. Drizzle salted caramel on top. This cake is best if it sits in the fridge for a few hours or overnight, ideally. Serve cold and store-leftovers in the fridge for up to 5 days.