Three milk Cake (pastel de Tres Leches)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks one at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown (40-45 minutes). Remove from oven and let cool on a rack. Prepare Topping. Pour topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes. Note: I find it is necessary to poke small holes in the cake to help the topping soak in the cake...this is important. Prepare meringue and spread over cake. Garnish as desired with fresh berries and mint leaves (I never do this). Refrigerate cake. Topping 1 (12 ounce) can evaporated milk 1 (14 ounce) can sweetened condensed milk 2 cups whipping cream In a small bowl, combine milks and cream. Pour half the mixture into a saucepan and bring to a boil, stirring constantly. Remove from heat and stir in remaining mixture. Cool before adding to cake. Meringue 3 egg whites 1 cup sugar 6 ounces light corn syrup Juice of 1 lime In the top of the double boiler over medium heat, mix egg whites and sugar; beat until frothy with electric mixer. Slowly add corn syrup and beat to form stiff peaks. Add lime juice and beat until meringue turns shiny. Remove from heat until ready to spread on cake.