1-Step 1: Preheat and Prepare Start by preheating your oven to 350°F (175°C). In a medium bowl, mix 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This sets the base for a fluffy cake.

2-Step 2: Handle the Eggs Separate 5 large eggs into two bowls. Beat the egg yolks with 3/4 cup sugar until they turn pale yellow, then stir in 1/3 cup whole milk and 1 teaspoon vanilla extract. Gently fold this into the flour mixture without overmixing.

3-Step 3: Whip the Egg Whites In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks develop. Fold this into the batter carefully to keep it light.

4-Step 4: Bake the Cake Pour the batter into an ungreased pan, smooth it out, and bake for 25 to 35 minutes or until a toothpick comes out clean. Let it cool completely on a rack. The cake uses no oil or butter, relying on egg whites for rise and the milk soak for moisture.

5-Step 5: Soak the Cake Mix 12 ounce can evaporated milk, 14 ounce can sweetened condensed milk, and 1/4 cup whole milk. Poke holes in the cooled cake with a fork, then pour the mixture slowly over it for even soaking. Refrigerate for at least 1 hour or overnight.

6-Step 6: Add the Topping Whip 1 pint heavy whipping cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread it over the soaked cake and sprinkle ground cinnamon on top. Serving with fresh sliced strawberries is optional for extra flair.