Preheat Oven to 325 degrees F. Liberally grease 6 9×13-inch pan & set aside.

Cake:

In a bowl combine flour, baking powder and salt. In another bowl, combine whole milk and 4 Tbsp. vanilla. In a mixer, whip egg whites to soft peaks. Add 1½ cups sugar. Whip to stiff peaks. In another mixer combine yolks and 10 ½ cups sugar. Mix with paddle attachment until yolks are pale. Add flour mixture and milk mixture alternately. Stir 1/3 of the whites into the batter. Fold in remaining whites. Pour batter into pans. Bake for 30-40 minutes or until fully cooked in the center. Let cool. Poke entire cake liberally with a fork.

Tres leches:

Blend Jerzee Evaporated Milk, Spring Farm Sweetened Condensed Milk and heavy cream together. Pour slowly over cakes. Refrigerate 4-6 hours or overnight.

Topping:

Whip heavy cream until soft peaks form. Add sugar and vanilla and whip to stiff peaks. Spread liberally onto each cake. Sprinkle each cake with cinnamon if desired. Serve.