1. Preheat oven to 350°F (175°C) and grease a muffin tin.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, beat egg yolks with 3/4 cup sugar until pale and fluffy. Add milk and vanilla.

4. Gently fold in flour mixture.

5. In a separate bowl, beat egg whites until soft peaks form, then gradually add remaining 1/4 cup sugar until stiff peaks form.

6. Fold egg whites into batter carefully.

7. Divide batter into muffin cups and bake 15–18 minutes, until a toothpick comes out clean. Cool completely.

8. Mix sweetened condensed milk, evaporated milk, and heavy cream. Poke holes in cooled cakes and pour milk mixture over them. Refrigerate at least 2 hours or overnight.

9. Whip cream with powdered sugar and vanilla until stiff peaks form. Top each mini cake with whipped cream and optional garnish before serving.