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Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the yolks are pale yellow. Stir in the whole milk and vanilla extract.
Gently fold the flour mixture into the egg yolk mixture until just combined.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the batter until just combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the baking dish.
In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk or heavy cream.
Once the cake is completely cool, poke holes all over the top of the cake using a fork or a skewer.
Slowly pour the milk mixture over the cake, making sure to cover it evenly. The cake will absorb the milk mixture.
In a large mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream topping evenly over the soaked cake.
Optionally, sprinkle with ground cinnamon and garnish with fresh fruit or berries.
Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture.
Enjoy your meal!