Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or vegetable oil

In a mixing bowl, whisk or sift together the flour, baking powder, salt, and cinnamon.

Separate the yolks and whites of the eggs into 2 medium bowls. Add 3/4 cup of sugar to the yolks. Beat with a hand mixer until well combined. Add in the milk and vanilla to the egg and sugar mixture and beat again until just combined.

Add the egg yolk and sugar mixture to the flour and stir with a spatula to combine.

Clean the mixer blades. Add 1/4 cup of sugar to the egg whites and beat on high speed until there are soft peaks, approximately 3 minutes.

Gently fold the egg white mixture into the cake batter.

Pour the batter into the prepared baking dish and bake for about 35 minutes to a golden brown or until a toothpick or sharp knife inserted in the center of the cake comes out clean.

In a medium bowl, whisk together the cream, condensed milk, and evaporated milk.

Pour the milk mixture over the warm cake and allow to soak in for 30 minutes. Cover with plastic wrap and place in the refrigerator for 2 to 4 hours.

In a saucepan over medium-high heat, combine the sugar and water. Cook until it starts to form a soft ball. It should be at 235°F. You can check the temperature with a candy thermometer.

While the sugar is coming up to temperature, beat the egg whites on high speed with the hand mixer or a stand mixer with a whisk attachment.

When the sugar reaches the soft ball stage, slowly pour it into the egg white mixture while continuing to beat. Add in the vanilla and beat until just combined.

Spread the icing evenly over the entire cake. Serve while cold. You can dress it up with fresh fruit slices.