Preheat the oven to 350 degrees F. Generously grease a 9 by 13 inch glass pan and set aside.
In a bowl sieve together the dry ingredients (all purpose flour, cake flour, baking powder, and salt). Set aside.
In a separate bowl beat together the egg yolks and 3/4 cups of granulated sugar. Beat together for approximately 3 minutes or until the mixture appears pale yellow.
Mix the egg yolk mixture and whole milk with the dry ingredients. Set aside.
In another large bowl add the egg whites and whisk on high speed using handheld or stand mixer. Gradually add the remaining 1/4 cup of granulated sugar.
Continue to whisk the egg whites until shiny stiff peaks are formed.
Gradually fold in the egg white mixture to the cake batter. Be sure to gently fold in the egg whites, to keep as much fluffy airy texture as possible.
Pour the cake batter into the prepared glass pan. Bake the cake for 20-30 minutes or until the inserted toothpick comes out clean. Remove from the oven and allow to cool for 5-15 minutes.
For the Tres Leches: In a batter bowl, whisk together the heavy whipping cream, evaporated milk, condensed milk, and vanilla extract. Set aside.
Poke holes all around the cake using a fork or toothpick.
Gradually pour the tres leches mixture over the entire cake. Cover the cake and refrigerate for a minimum of 2 hours.