5 eggs
1 cup self-rising flour
1 tablespoon vanilla extract
1 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350°F.

Grease and flour a 8x12 pan. Separate the eggs. Place the yolks in a small bowl. Beat the egg whites in a separate clean bowl, slowly adding in while beating.

Add the yolks in one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract. Sift flour and stir into the beaten egg mixture. Once the flour is added, do not overbeat to prevent a tough texture in the cake.

Pour Batter into prepared pan, level with the back of a wet spoon or spatula and bake for 20 minutes or until cake tests done (insert a wooden toothpick in center and it will come out nearly clean).

Allow the cake to cool.

Stir the 3 milks together (sweetened condensed milk, evaporated milk, and regular milk) with the tablespoon of vanilla extract.

Meringue Frosting:

3 egg whites
1 cup sugar
1 teaspoon vanilla extract
1 (12 oz.) can of evaporated milk
1 can sweetened condensed milk
1 cup milk

Using an electric mixer, beat 3 egg whites until soft peaks form, slowly stirring in 1 cup of sugar and 1 teaspoon of vanilla extract. Continue beating until stiff peaks form. Use meringue mixture to frost the cooled cake.