Let’s dive into the step-by-step process to bring these cakes to life. Remember, cooking is an art, so let yourself enjoy the journey:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until the mixture is pale and thick, about 2 minutes. Stir in the milk and vanilla extract.
4. Gently fold in the flour mixture into the yolk mixture until just combined.
5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
6. Carefully fold the egg whites into the batter. Pour the batter into the prepared muffin tin, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the cakes to cool slightly. Transfer to a cooling rack and let them cool completely.
9. For the milk soak, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
10. Poke holes all over the tops of the cooled cakes using a fork, then slowly pour the milk mixture over each cake, allowing it to soak in.
11. To make the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
12. Top each soaked cake with a generous dollop of whipped cream, creating the “clouds.”