Tres Leches Cake

1.Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

2.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3.In a large mixing bowl, beat the egg yolks and granulated sugar until the mixture is pale and fluffy, about 2-3 minutes. Stir in the vanilla extract and whole milk until well combined.

4.Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Do not overmix.

5.In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.

6.Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

7.In a medium bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream. Mix well until smooth.

8.Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

9.Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the top of the cake. Sprinkle with ground cinnamon for garnish.