Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with cooking spray.

In a mixing bowl, whisk together the flour, baking powder, and salt.

Separate the egg yolks from the egg whites. Beat the yolks with sugar until creamy, then mix in the milk and vanilla.

Beat the egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.

Gently fold the egg whites into the yolk mixture, then gradually fold in the flour mixture.

Pour the batter into the prepared pan and bake for 25-35 minutes, until a toothpick comes out clean.

Mix the evaporated milk, sweetened condensed milk, and whole milk in a bowl.

Once the cake cools, poke holes in the top and pour the milk mixture over it. Refrigerate for at least 1 hour.

Whip the heavy cream with sugar and vanilla until stiff peaks form. Spread over the chilled cake.

Garnish with ground cinnamon or fresh strawberries before serving.