• Preheat your oven to 350 degrees F.
• In a medium bowl, combine the flour, baking powder, and salt.
• Split the eggs into two separate bowls. In the bowl with the yolks, add ¾ cup of sugar and mix on high until they turn pale yellow. Add the milk and vanilla, then gently combine with the flour mixture.
• Using electric beaters, whip the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as they form stiff peaks. Gently fold the egg whites into the batter.
• Pour the batter into an un-greased pan and bake for 25 to 35 minutes, checking with a toothpick to ensure it comes out clean.
• Allow the cake to cool completely.

Soaking

• In a bowl, mix evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the cooled cake and pour the mixture evenly on top.
• Refrigerate for at least 1 hour or overnight for best results.
• Whip the heavy cream with the powdered sugar and vanilla until it reaches stiff peaks.
• Spread the whipped cream over the cake, then sprinkle with cinnamon before serving.
• Enjoy!