Preheat your oven to 350°F (175°C).

In a medium bowl, sift together the flour, baking powder, and salt. Set this dry mixture aside.

Separate the eggs into two different mixing bowls. Add 3/4 cup of sugar to the egg yolks and beat on high speed until the mixture is a pale yellow color. Mix in the whole milk and vanilla extract.

Gradually add the egg yolk mixture to the flour mixture, stirring gently until just combined. Be careful not to over-mix the batter.

Using an electric mixer, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

Carefully fold the beaten egg whites into the batter, ensuring it is mixed well by scraping the sides and bottom of the bowl.

Pour the batter into an ungreased baking pan and spread it evenly. Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely.

In a small bowl, combine the evaporated milk, sweetened condensed milk, and whole milk.

Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake, making sure it is evenly distributed and soaks in well. Refrigerate the cake for at least 1 hour or overnight to allow it to absorb the milk.

While the cake is chilling, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread this whipped topping over the cake.

Dust the top with ground cinnamon. Optionally, you can serve it with fresh sliced strawberries for added flavor. Enjoy!