1. Preheat oven to 350 degrees.
2. Generously grease two 8x8 non-stick square pans or one 9x13 pan.
3. In a medium bowl, mix together flour, sugar, baking powder, and salt. Set aside.
4. In a mixing bowl, pour in egg whites and beat on medium-high speed until stiff peaks are formed.
5. In another mixing bowl, pour in egg yolks and beat on medium-high speed until creamy and pale yellow, about 5 minutes. Add vanilla and mix until combined.
6. Add egg yolks to egg whites, stirring gently so as to not deflate.
7. Add flour mixture to the egg mixture folding in gently so as to not deflate.
8. Pour batter into prepared cake pan and cook for 22-25 minutes, or until toothpick comes out clean.
9. While the cake is in the oven, mix together the evaporated milk, sweetened condensed milk, half-and-half, and vanilla.
10. Remove the cake from the oven and turn out the two pans onto separate trays with a rim. Cut off edges if desired.
11. Using a fork, generously poke holes all over in the top of the cakes.
12. Pour the three-milk mixture onto the HOT cakes, half on each cake, letting it soak in as you are pouring. Make sure to pour around the edges.
13. Cover with plastic wrap and refrigerate for at least two hours or until serve time.

To Serve:

1. Beat the fresh whipping cream until very thick and spreadable.
2. Spread the whipped cream onto the cake(s)and then sprinkle with cinnamon. Serve cold.