Tres Leches Cake

Preheat oven to 350°F (175°C); grease and line a 9‑inch round pan.

Sift flour, baking powder, and salt together.

Separate eggs; whisk yolks with ½ cup sugar until pale and thick.

Warm milk with vanilla, add to yolk mixture, then fold in dry ingredients.

Beat egg whites to soft peaks, add remaining sugar, beat to stiff peaks; fold into batter.

Pour batter into pan, bake 25‑30 min until golden and a toothpick comes out clean.

Combine evaporated milk, condensed milk, and heavy cream; poke holes in the warm cake.

Slowly pour milk mixture over cake, let absorb, then refrigerate 2 hours or overnight.

Whip extra heavy cream with 2 tbsp sugar and vanilla; spread over chilled cake, dust with cinnamon.