Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, beat egg yolks + ¾ cup sugar until pale. Mix in milk and vanilla.
Gently fold in the dry ingredients.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
Fold egg whites into the batter until just combined. Pour into the pan and bake for 20–25 minutes, or until a toothpick comes out clean. Let cool.
Whisk together evaporated milk, condensed milk, and heavy cream.
Poke holes all over the cake with a fork or skewer. Slowly pour the milk mixture over the cake, letting it absorb.
Cover and refrigerate for at least 3 hours (or overnight).
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread over the cake and garnish with berries or cinnamon.
