Preheat the oven to 350 degrees Fahrenheit. Lightly butter a 9×13-inch baking dish.

In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

In another bowl, beat the egg yolks with 3/4 cup of sugar for about two minutes, until thick and pale yellow. Stir in the milk and vanilla.

In a clean bowl, beat the egg whites on high speed until soft peaks form. Add the remaining 1/4 cup sugar and continue beating until stiff peaks form.

Gently combine the egg yolk mixture with the flour mixture and fold together using a spatula.

Carefully fold in the egg whites into the egg-flour blend in batches, mixing gently until fully combined without deflating the batter.

Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

In a bowl, combine the evaporated milk, condensed milk, and heavy cream.

Once the cake is completely cool, use a fork to poke holes all over the surface.

Slowly drizzle the milk mixture evenly over the entire cake, allowing it to soak in.

Spread a generous layer of dulce de leche over the top of the soaked cake (see note). Or, for a quick finish, pipe whipped cream on the top.

Add chocolate sprinkles or sliced strawberries for decoration, if desired.

Refrigerate and serve cold. This cake gets better the longer it sits!