Tres Leches Cake

Preheat oven to 350°F (175°C).

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

In separate bowls, separate the eggs, placing the egg whites in one bowl and egg yolks in another.

Add 3/4 cup of the sugar to the egg yolks. Beat on high speed until the yolks become pale yellow. Stir in the milk and vanilla extract.

Pour the egg yolk mixture into the flour mixture. Stir gently just until combined—be careful not to over-mix.

Beat the egg whites using electric beaters on high speed. As they begin to form stiff peaks, gradually add the remaining 1/4 cup sugar.

Gently fold the whipped egg whites into the batter, scraping the bottom and sides of the bowl to combine.

Pour the batter into an ungreased 9x13-inch baking dish. Smooth the top into an even layer.

Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.

In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk for the milk mixture.

Once the cake has cooled, use a fork to poke holes all over the top. Slowly pour the milk mixture over the cake, ensuring the milk soaks evenly throughout.

Refrigerate the cake for at least 1 hour or overnight to allow it to soak up the milk mixture.

In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the top of the soaked cake. Finish with a sprinkle of cinnamon.

Serve immediately or refrigerate until ready to serve.