Preheat oven to 350°F (175°C).

Separate egg whites from yolks.

In a large bowl, beat egg whites until stiff peaks form.

Gradually add sugar to the egg whites while beating.

Add egg yolks to the mixture and beat for 3 minutes.

In a separate bowl, combine flour and baking powder.

Alternately add the flour mixture and milk to the egg mixture, mixing until just combined.

Pour batter into a well-greased 9x13 inch baking pan.

Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the milk sauce.

Combine evaporated milk, sweetened condensed milk, and crema in a blender.

Blend until smooth.

Once the cake is baked, let it cool slightly.

While the cake is still warm, poke holes all over the surface with a toothpick.

Slowly pour the milk sauce over the cake, allowing it to soak in.

Refrigerate the cake for at least 2 hours to allow it to fully absorb the sauce.

Prepare the frosting by combining egg whites, salt, white corn syrup, sugar, and water in the top of a double boiler.

Cook over simmering water for 7-10 minutes, beating constantly until the frosting is thick and glossy.

Remove from heat and stir in vanilla extract.

Let the frosting cool slightly before spreading it over the refrigerated cake.

Frost the cake and refrigerate until ready to serve.