Preheat the oven to 350°F (177°C).
In a large mixing bowl, beat the egg yolks, vanilla extract, and 3/4 cup (150 grams) of the granulated sugar with a mixer until light in color and double the volume (about 2 to 3 minutes)
Add the whole milk and continue to mix until fully combined.
In a separate mixing bowl, whisk together the all-purpose flour, baking powder and salt.
Gently fold the dry ingredients into the egg yolk mixture, making sure to not over mix.
In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup (50 grams) of sugar until stiff peaks form.
Fold 1/3 of the egg whites into the batter, then fold in the remaining egg whites until fully combined.
Pour the batter into an ungreased 9x13 baking pan (can grease the bottom of the pan, but avoid greasing the sides) and bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely.