Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and flour a 9-inch (23-cm) spring form pan (cake tin), sift the flour and baking powder together.

In a large bowl, beat the egg whites with mixer until frothy. Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time. Turn down the mixer to a slower speed and add one-third of the flour and one-third of the milk. Repeat until all the flour and milk are incorporated; then add the vanilla. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out dry. Let cool for 5 minutes and remove from the pan. Cut the cake into 2 layers.

In a bowl, combine the evaporated milk, condensed milk and whole milk. If you wish, stir in the brandy. *Chef's Special Instruction - "Now, soaking the cake is a labor of love – we put the cake on a cookie sheet with lip in slanted position therefore the milk will seep out and continue to put the milk through, pour it on the cake. We do that step at least 6 times." Pour half of the milk mixture over the bottom layer of cake, cover with the top layer of cake and pour the remaining milk mixture over it.

To prepare the frosting, beat the egg whites, salt and cream of tartar in a large bowl until the whites hold soft peaks. Set aside.

Mix the water, sugar and lime peel in a small heavy saucepan. Bring to a boil over medium-high heat and cook until a candy thermometer registers 238 degrees Fahrenheit (120 degrees Celsius) or soft ball. Remove from the heat and add the beaten egg whites in a thin stream. Beat for 6 minutes or until mixture is stiff.

Cover the top and sides of the cake with the frosting and refrigerate until just before serving.