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Lightly grease an 8-inch (19 cm) baking pan.
Sift flour and baking powder three times.
Beat egg whites with salt until stiff. Gradually add sugar. Add yolks one by one beating well after each addition.
Remove from mixer and fold in 1/3 cup or flour. Pour all milk, stirring. Add rest of flour.
Pour mixture into baking pan and bake in preheated oven 325° F (160° C) for 30 minutes or until golden.
Mix the three milks at room temperature in a separate bowl.
Remove pan from oven. With a cake tester or a toothpick, prick the whole surface. Let cool for 5 minutes.
With a metal spatula, separate cake from borders and start to spoon milk mixture. Then spoon milk on the whole surface until it is absorbed and cake is moistened.
Let cool completely and refrigerate covered.
Before serving, cover dessert with chantilly cream (optional) and sprinkle with toasted almonds.
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