A sophisticated version using Spanish Sherry in the milk soak for depth.
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Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
Whisk the egg yolks with 3/4 cup of sugar until pale and doubled in volume, then stir in the 1/3 cup of whole milk and vanilla.
In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the flour and baking powder into the yolk mixture, then carefully fold in the egg whites in three batches to maintain aeration.
Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean; let the cake cool completely.
Whisk together the evaporated milk, sweetened condensed milk, and Spanish Sherry in a medium bowl.
Pierce the entire surface of the cooled cake with a fork and slowly pour the sherry-milk mixture over the top, ensuring edges are saturated.
Refrigerate for at least 4 hours, then top with whipped heavy cream and a dusting of cinnamon before serving.
