Preheat oven to 350°F (175°C).

Prepare a 9x13 inch baking pan.

Separate 7 eggs.

In a large bowl, beat 7 egg whites until fluffy.

Gradually add 3/4 cup sugar to the egg whites and continue beating until stiff peaks form.

In a separate bowl, beat 7 egg yolks.

Add the beaten egg yolks to the egg white mixture and beat until combined.

In another bowl, combine 1 cup flour, 1/2 Tbsp baking powder, and 1 tsp cream of tartar.

Gradually add the dry ingredients to the egg mixture, mixing until just combined.

Pour the batter into the prepared 9x13 inch baking pan.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the milk mixture.

In a large bowl, combine 1 can sweetened condensed milk, 1 cup whipping cream, and 1 can evaporated milk.

Whisk the milk mixture together until well combined.

Once the cake is removed from the oven, immediately poke holes all over the surface with a fork.

Slowly and evenly pour the milk mixture over the cake, allowing it to absorb completely.

Let the cake cool completely in the pan.

Ice the cake with seven-minute frosting.

Refrigerate the cake until ready to serve.