• Prepare the Cake Batter:
• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch metal baking dish.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In another bowl, beat egg yolks with ¾ cup sugar on high speed until pale and fluffy. Stir in the milk and vanilla.
• Gently fold the egg yolk mixture into the flour mixture until just combined.

Beat the Egg Whites:

• In a separate clean bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
• Carefully fold the beaten egg whites into the batter until fully incorporated.

Bake the Cake:

• Pour the batter into the prepared pan and spread evenly.
• Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely in the pan.

Soak the Cake:

• In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
• Use a fork to poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the cake, ensuring it absorbs fully.
• Refrigerate for at least 1 hour, preferably overnight, to enhance flavor.

Prepare the Whipped Topping:

• Beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
• Spread the whipped topping evenly over the soaked cake.

Garnish & Serve:

• Sprinkle cinnamon over the top. Serve chilled, optionally with fresh strawberries. Enjoy!