Tres Leches Cake

Heat oven to 350°F. Coat bottom of 9- by 13-inch pan with nonstick cooking spray.

In large bowl, whisk together flour, baking powder and salt. In stand mixer fitted with paddle attachment, beat yolks and 1/2 cup sugar on medium-high until mixture is pale yellow and leaves behind distinct ribbons, 3 to 4 minutes. Scrape sides of bowl, then beat in 1 teaspoon vanilla. Reduce speed to low and beat in half of flour mixture followed by 1/2 cup milk, then remaining flour mixture, until just incorporated. Scrape mixture into same large bowl.

Thoroughly clean and dry mixer bowl, then add egg whites and beat on medium-high with whisk attachment until foamy, about 45 seconds. Gradually add 1/2 cup sugar and increase speed to high. Continue to beat just until stiff peaks form, 2 to 21/2 minutes. In 4 batches, gently add egg white mixture to egg yolk mixture, folding after each addition until just combined and no streaks of egg white remain.

Transfer batter to prepared pan and smooth top. Bake until top is golden and wooden pick inserted in center comes out clean, 28 to 30 minutes. Transfer to wire rack and let cool in pan 30 minutes.

Meanwhile, in 4-cup liquid measuring cup, whisk together sweetened condensed milk, evaporated milk, and remaining 1 cup milk and 1/2 teaspoon vanilla. Using fork, prick holes all over surface of cake, then carefully pour milk mixture on top, making sure to pour around edges and letting cake absorb liquid before adding more. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.

When ready to serve, in stand mixer fitted with whisk attachment, beat heavy cream and remaining 2 tablespoons sugar on medium-high just until stiff peaks form, 2 minutes. Spread whipped cream on cake and dust with cinnamon. <br/>