1. Prepare the cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the egg yolks and 3/4 cup (150 g) of the sugar on high speed until the mixture is pale and fluffy (about 2 minutes). Stir in the milk and vanilla extract.
4. Gently fold the flour mixture into the egg yolk mixture until combined.
5. In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup (50 g) of sugar and continue beating until stiff peaks form.
6. Gently fold the beaten egg whites into the cake batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

2. Prepare the milk soak

1. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
2. Once the cake has cooled, use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the milk mixture over the cake, ensuring it soaks into every corner.
3. Cover the cake with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the milk to fully absorb.

3. Make the whipped cream topping

1. In a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
2. Spread the whipped cream evenly over the top of the soaked cake.

4. Garnish and serve

• Dust the top of the whipped cream with ground cinnamon or garnish with fresh fruit. Slice into squares and serve chilled.