In a large bowl, beat egg whites until soft peaks form
Add granulated sugar to the large bowl, gradually mixing, until combined
One at a time, mix in egg yolks. Mix in 1 tsp vanilla extract
In another bowl, whisk together the flour, baking powder, baking soda and espresso powder. Sift the mixture
Gradually add he dry ingredients to the large bowl with wet ingredients. Mix until fluffy
Pour batter into an 8x8 buttered metal pan and bake for 20 minutes
While the cake is baking, prepare the milk mixture by combining evaporated milk, condensed milk, milk and espresso powder in a bowl
Once cake is baked, remove from oven and poke holes throughout the top half of the cake with a fork
Pour the milk mixture over the cake. Chill in refrigerator for 4 hours or overnight
While cake is chilling, make the whipped cream. In a large mixing bowl, beat heavy cream on medium speed. Once thickened, add in powdered Sugar and remaining vanilla extract. Mix on high until peaks form
Remove cake from the refrigerator and spread whipped cream evenly onto the cake
Dust with cocoa powder and top with espresso beans. Enjoy!
