• Preheat oven to 350° F. Spray a 13x9 inches baking pan with baking spray. Reserve.
• With an electric mixer on high speed beat the egg whites until stiff. Reserve.
• In another bowl beat the egg yolks and 1 1/2 cups sugar for 5-8 minutes, or until the mixture is pale yellow color. Add vanilla and beat until incorporated. Gradually add flour and continue mixing until you have a homogeneous mixture. The mixture will look a bit thick, do not worry, it supposed to be like that.
• With a spatula fold in the egg whites to the cake mixture.
• Pour the mixture into the baking pan and bake for about 30 minutes, or until you insert a wooden toothpick in the center of the cake and it comes out clean. Remove from oven and let cool for 5 minutes.
• In a small bowl mix whole milk with 1 tablespoon sugar.
• Using a fork poke all over the top of the cake. Pour the milk and sugar mixture evenly over the top of the cake.
• Mix condensed milk, evaporated milk and table cream; mix until well incorporated. Add this mixture evenly over the cake. Cover and refrigerate until most of the liquid is absorbed. 

Prepare the Meringue:

• In a small saucepan over medium heat add the sugar and water. Mix with a spoon and cook until it reaches a temperature of 248º F.
• Beat the egg whites with an electric mixer on medium speed until soft peaks, add the cream tartar, salt and 2 tablespoons of sugar. Reduce speed to low and pour hot syrup from the side of the bowl in a slow and steady stream. Increase speed to high and continue beating until stiff peaks and the mixture is cool and bright.
• Turn on the broil of your oven and place the top rack in the middle.
• Top the cake with the meringue creating swirls and peaks. You can also pipe the meringue if you prefer. 
• Bake for 3 minutes; or until the meringue is lightly browned. In this step, you must be careful because the meringue can burn very quickly. To avoid accidents I do it with the oven door open.
• Refrigerate cake until serving time.