1. Preheat the oven to 350 degrees F and generously coat a a 9x13" cake pan/baking dish with non-stick spray. Set aside until ready to use.

2. In a large bowl, combine dry ingredients (flour through the salt) and whisk together until well combined. Set aside.

3. Beat egg yolks and ¾ cup granulated sugar in a medium bowl until smooth. Gently stir in milk and vanilla. Set aside

4. In a large bowl, beat egg whites and remaining ¼ cup sugar until soft peaks form. Set aside.

5. Pour your egg yolk mixture into the dry ingredients and whisk until smooth before gently folding in the egg whites until they are just mixed.

6. Pour batter into greased pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cake should be golden brown. Remove from oven and let cool completely.

7. When cool. Prepare the milks. Whisk together the evaporated milk, sweetened condensed milk.

8. Combine the evaporated milk, sweetened condensed milk and ½ cup of the heavy cream in a large measuring glass or bowl. Poke holes all over the top of the cake with a wooden skewer or fork, then slowly pour the milk mixture over the cake. Place cake in refrigerator to finish absorbing the milks for at least 4 hours, or up to overnight.

9. When ready to serve, make the frosting. Beat the remaining 2 cups of heavy cream along with the powdered sugar until still and pillowy. Frost the top of the cake with the whipped cream and dust with cinnamon sugar if desired.