Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C).

Grease and flour a 9x13-inch baking pan.

Make the Cake:

Sift together the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow.

Stir in the milk and vanilla.

Add the sifted flour mixture to the egg yolk mixture and stir just until the ingredients are combined.

In another large bowl, beat the egg whites on high speed until soft peaks form.

Gradually add the remaining 1/4 cup of sugar and continue beating until the egg whites are stiff but not dry.

Gently fold the egg whites into the batter until just combined.

Pour the batter into the prepared baking pan and spread to even out the surface.

Bake the Cake:

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool completely in the pan.

Prepare the Milk Mixture:

In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

Once the cake is cool, pierce the surface with a fork several times.

Slowly drizzle the milk mixture over the cake, making sure to moisten the entire surface.

Whip the Cream Topping:

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until thick and creamy.

Spread the whipped cream over the top of the cake.

Garnish and Serve:

Sprinkle ground cinnamon over the whipped cream if desired.

Garnish with fresh fruit just before serving.

Refrigerate for at least 4 hours or overnight to allow the cake to absorb the milk mixture.