1 pint heavy whipping cream (or you can use heavy cream)
3 tablespoons sugar (or you can use powdered sugar)
Preheat oven to 350 degrees. Lightly spray 9 x 13 pan (or lightly butter and flour)
In large bowl combine flour, baking powder, and salt. Set aside.
Separate the eggs into two separate bowls
Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix the batter)
Beat the egg whites on high speed gradually adding the remaining ¼ cup of sugar as you mix; continue beating until stiff peaks form.
Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so the baked cake doesn’t have divots in it.
Bake for 25 – 35 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool completely. When cake is cool use a fork to poke holes all over the top of the cake.
Whisk the evaporated milk, sweetened condensed milk, and whole milk in a bowl until combined. Slowly pour the milk mix over the top of the cooled cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 1 hour, but it is best if you can refrigerate the cake overnight to allow it to soak up the milk mixture.
When cake is taken out of the refrigerator, whip the heavy cream, sugar, and vanilla until stiff peaks. Smooth over the top of the cake and sprinkle cinnamon on top. You can serve with fresh fruit or it is delicious all on its own.