Preheat oven to 350 degrees F

Coat a 13x9 baking dish with non-stick cooking spray and dust with flour

In a large bowl, combine flour, baking powder and salt

In 2 small bowl, separate egg whites and yolks

In a medium bowl, beat egg yolks with ¾ cup granulated sugar until pale yellow

Stir in ⅓ cup milk and vanilla extract

Add egg yolk mixture to flour mixture and stir gently to combine

In a large bowl, beat egg whites at high speed until soft peaks form

Gradually add ¼ cup sugar and beat until stiff peaks form

Fold egg white mixture into batter gently just until combined

Bake at 350 degrees for 35-45 minutes or until toothpick inserted into middle of cake comes out clean

Remove from oven and cool on wire rack

Place large mixing bowl and beater in freezer to chill for frosting

In a medium bowl, combine evaporated milk, sweetened condensed milk and heavy cream, stir in cinnamon and vanilla extract until well combined

When cake is cool, poke small holes in cake using a fork or skewer

Slowly drizzle milk syrup over cake, allowing it to soak in

You will now need to use all of the milk mixture

Set aside

Remove bowl and beaters from freezer

Add whipping cream to bowl and beat on high speed until soft peaks form

Add powdered sugar and vanilla and continue beating on high speed until stiff peaks form

Serve immediately or place in refrigerator until ready to serve

Store leftovers in refrigerator