Preheat the oven to 350°F.

Sift the flour together with the baking powder.

Beat eggs whites at high speed for about 8 minutes. They have to grow at least 3 times in volume. Gradually add the sugar and then the egg yolks continue beating until incorporated.

Using a spatula, fold the flour and baking powder into the egg mixture. Add vanilla.

Transfer the cake batter to a baking pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.

Pierce cake several times with a fork or a toothpick.

Use a large bowl or pitcher to combine the condensed milk, evaporated milk, and cream with the vanilla, pour milk mixture over the cake making sure you do this evenly and cover every part of the cake

Whip whipping cream, sugar, and vanilla together until thick. Spread over the top of cake, sprinkle with cinnamon.

Refrigerate covered with a lid or plastic film for at least 1 hour (better overnight) to let the cake soak up the milk.