For the cake: Preheat the oven to 350 degrees. Lightly oil and flour a 13x9 metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately one minute.
Decrease the mixer speed to low and gradually add the sugar over one minute.
Stop the mixer and scrape down the sides of the bowl.
Add the eggs, one at a time and mix thoroughly to combine.
Add vanilla and mix to combine.
Add the flour mixture to the batter in three batches and mix just until combined.
Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
Bake on the middle rack onf the oven for 20-25 minutes or until the cake is lightly golden and reaches an internal teperature of 200 degrees.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. ALlow the cake to cool completely and then prepare glaze.
For the glaze; whisk together the evaporated milk, sweetened condensed milk and half and half in a 1 quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate overnight.
For the topping; Place the heavy cream, sugar andf vanilla into the bowl of a stand mixer. Using the whisk attachment, whish together on low until stiff peaks form. Change to medium speed and whisk until thick.
Spread evenly over the top of the cake and allow to chill in the refrigerator until ready to serve.