For the Cake

1. Pre-heat oven to 350°F
2. Separate the eggs into two mixing bowls by putting the egg whites in one and egg yolks into the other mixing bowl and set aside.
3. Now in a small mixing bowl combine flour, baking powder and salt and whisk until combined, set aside.
4. Now take the egg whites and start to mix with an electric mixer. When egg whites become frothy add cream of tartar and continue to mix for 30 seconds.
5. Then add 1/4 c of the sugar to the mixture by 1 tablespoon at a time, mixing between additions until egg whites form soft peaks, set aside.
6. Take the egg yolk bowl and add the remaining 3/4 cup sugar and mix on high until egg yolks are a pale yellow color.
7. Then add milk and vanilla and mix again until just combined.
8. Add flour mixture and mix until there are no lumps.
9. Add half of the egg whites and with a rubber spatula gently fold in the egg whites by starting on one side of the bowl, scraping down to the bottom and bringing the batter over the egg whites, then turn the bowl a quarter turn and repeat.  Do this until there are no white streaks and the batter is uniform in color.
10. Place into the oven for 25 minutes or until an inserted toothpick comes out clean.
11. Now its time to prepare the milk mixture.

For the Milk Mixture

1. In a small mixing bowl combine the milk, evaporated milk and sweetened condensed milk and mix until thoroughly combined.
2. Pour over cake and allow to cool.

For the Whipped Cream Topping

1. In a mixing bowl combine heavy cream, powdered sugar, vanilla and mix with an electric mixer until stiff peaks form.
2. Spread over cooled cake and sprinkle with cinnamon and top with strawberries, if desired.
3. ENJOY every bite!