• Preheat oven to 350ºF

Mix the cake (30 minutes)

• Fetch 3 medium bowls
• Separate the egg whites from the egg yolks, putting each kind into one of the first two medium bowls
  5 large eggs
• In the third medium bowl, put the flour, baking powder, and salt
  6 oz flour, 1-½ tsp baking powder, ¼ tsp salt
• Stir to combine
• To the bowl with the egg yolks, add the 6oz sugar
  6 oz granulated sugar (for egg yolks)
• Mix the sugar and yolks on high speed until the mixture is pale yellow
• Add the ⅓ cup of milk and the vanilla to the mixture
  ⅓ cup whole milk, 1 tsp vanilla extract (for cake)
• Stir to combine
• Pour the mixture into the third bowl (with the flour, baking powder, and salt mixture) and stir gently until combined, without over-mixing
• In the second bowl, use an electric mixer on high to beat the egg whites
• When the whites begin to stiffen into peaks, gradually mix in the 2oz of granulated sugar, as you're still mixing with the mixer
  2 oz more granulated sugar (for egg whites)
• Pour this mixture into the third bowl also, with the other mixture
• Stir gently to combine, scraping the bottom and sides of the bowl
• Pour the combined mixture into the ungreased 9×13 metal pan
• Smooth it over with a rubber spatula

Bake and soak (2 hours 5 minutes)

• Put it in the oven and bake it for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean
• Take it out of the oven and let it cool to room temperature (about 45 minutes)
• With the fork, poke holes all over the top of the cake
• In the small bowl, combine the three milks: evaporated, condensed, and whole
  12 fl oz evaporated milk, 14 oz sweetened condensed milk, ¼ cup more whole milk
• Slowly pour this mixture over the top of the cake, making sure to pour near the edges and all around
• Refrigerate the cake for 1 hour, to allow it to soak up the milk

Top and garnish (10 minutes)

• With the electric mixer, whip the heavy cream, sugar, and vanilla until stiff peaks form
  2 cups heavy whipping cream, ¾ oz powdered sugar, ½ tsp vanilla extract (for topping)
• Smooth the whipped topping over the top of the cake
• Sprinkle the cinnamon on top
  2 tbsp cinnamon sugar
• Serve, or store it in the fridge for up to 4 days. (It gets better after soaking up the milk in the fridge for several more hours.)
• Optionally slice some strawberries as a garnish
  strawberries