Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.

Beat egg yolks: In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale and fluffy. Stir in the milk and vanilla.

Combine: Gently fold the dry ingredients into the egg yolk mixture until combined.

Beat egg whites: In a separate bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.

Fold in whites: Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture.

Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool completely in the pan.

Poke and soak: Once cooled, poke holes all over the cake using a fork or skewer. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour the milk mixture over the cake, letting it soak in.

Chill: Cover and refrigerate the cake for at least 4 hours, or overnight.

Make whipped topping: Beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

Top and serve: Spread whipped cream over the chilled cake. Garnish with cinnamon and fruit if desired. Slice and serve cold.