Preheat the oven to 350ºF and spray a 9-inch springform pan with nonstick cooking spray.

In a bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high until soft peaks form. Add 1/4 cup of granulated sugar, and continue whipping until stiff and glossy peaks form. Transfer whites to another bowl.

Return bowl to the mixer, add the egg yolks and remaining 3/4 cup granulated sugar. Beat on high until thick and pale yellow. Stir in the milk, vanilla, and optional almond extract. Remove bowl from mixer and fold in the flour mixture until just combined—do not overmix. Gently fold in the egg whites, then pour batter into prepared pan. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.

In a medium saucepan, stir the brown sugar, honey, and butter over medium-high heat until mixture begins to boil and foam. Let the mixture bubble for 2-3 minutes. Reduce the heat to low and stir in the cream. Increase heat to medium and cook for another 2-3 minutes or until the sauce is smooth and glossy. Remove from heat and cool. Sauce will thicken as it cools.

Whisk together the evaporated milk, sweetened condensed milk, milk, toffee sauce and vanilla in a bowl until combined. Once cake has cooled, use a skewer to poke holes all over the top of the cake. Using a large spoon, slowly pour the milk mixture evenly over the cake. Make sure to get the edges and all around the cake as well. Use up ALL of the liquid. Refrigerate cake for at least 3 hours or overnight.

Place heavy cream, sugar, and vanilla into the well-chilled bowl of a stand mixer fitted with the whisk attachment. Whip on high until stiff peaks form.

Release and remove sides of the springform pan and place onto a serving plate. Pipe or spread whipped cream as desired. Sprinkle toffee bits evenly on top, then finish with a generous drizzle of the toffee sauce. Serve and enjoy!