Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Beat Egg Yolks & Sugar: In a separate large bowl, beat the egg yolks with ¾ cup of sugar until pale and creamy. Stir in the milk and vanilla.

Whip Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.

Combine Batter: Gently fold the egg whites into the yolk mixture, then gradually fold in the dry ingredients until just combined.

Bake: Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Prepare Milk Mixture: In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.

Soak the Cake: Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, allowing it to absorb. Cover and refrigerate for at least 4 hours or overnight.

Make Whipped Topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble & Serve: Spread whipped topping over the soaked cake. Sprinkle with cinnamon. Serve chilled.