Preheat oven to 350°F, then grease a 9×13 inch pan. In a medium bowl, combine flour, baking powder and salt. Set aside.

Separate the egg yolks and whites into separate bowls. Using a mixer, whisk the yolks on high speed. Slowly stream 3/4 cup sugar into the bowl. Whip until thick and pale in color. Continue whipping and add the 1/3 cup milk and vanilla. Next, add dry ingredients and gently mix until combined. Don’t over-mix as it can toughen the cake. Transfer mix to a clean bowl and wash out the mixing bowl. 

Back on the stand mixer, fitted with a whisk, beat egg whites on high speed until light and foamy. Gradually add remaining 1/4 cup of sugar and continue beating until stiff peaks. Remove from the mixer and gently fold the egg whites into the egg yolk batter until just combined.

Pour batter into baking pan. Bake for 35 to 40 minutes, or until an inserted toothpick comes out clean. Remove from oven and set aside.

Combine evaporated milk, sweetened condensed milk and whole milk in a jug. 

Once cake has cooled slightly, use a toothpick to poke holes all over top of cake. Slowly pour the milk mixture over the top, making sure to pour all around. 

Refrigerate cake for at least one hour (preferably overnight) to allow it to soak up the milk.

When ready to serve, whip heavy cream to form stiff peaks. Smooth whipped cream over top of cake. Sprinkle cinnamon on top and enjoy!