Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and greasing your cake pan.

Prepare the Cake Batter: In a large mixing bowl, beat the egg whites until they form stiff peaks. In a separate bowl, whisk together the egg yolks, warm water, and refined sugar until smooth and creamy. Carefully fold the egg whites into the yolk mixture, and then gradually add in the wheat flour and baking powder, stirring gently until combined.

Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow it to cool completely.

Make the Passion Fruit Mousse: In a blender, combine the condensed milk, passion fruit juice, and cream. Blend until smooth and creamy, then refrigerate the mixture until it reaches a nice consistency.

Prepare the Milk Cream: For the milk cream, place the can of condensed milk in a pressure cooker covered with water. Once it starts to simmer, count 35 minutes. Afterward, allow it to cool before opening the can.

Make the Syrup: In a pot, combine the milk, water, and a bit of condensed milk or sugar to sweeten, heating gently until combined.

Assemble the Cake: Once the cake has cooled, soak it generously with the syrup. Layer the passion fruit mousse over the cake and top with the milk cream. Let it chill in the refrigerator for a few hours for the best taste.