Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the egg yolks and 3/4 cup of sugar on high speed until pale and fluffy. Stir in the milk and vanilla extract.
Gently fold the flour mixture into the egg yolk mixture until just combined.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the egg whites into the cake batter in three additions without deflating the mixture.
Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream for the milk soak.
Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake, letting it soak in evenly. Cover and refrigerate for at least 2 hours or overnight.
In a large bowl, beat the chilled heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread the whipped cream over the soaked cake.
Garnish with a sprinkle of ground cinnamon or fresh fruit. Slice and serve chilled.