Preheat the oven to 350 degrees F.

Combine the flour, baking powder, and salt in a medium-sized bowl.

Separate the eggs. In another bowl, mix the egg yolks with 3/4 cup of sugar until the mixture turns pale yellow in color. Subsequently, integrate the 1/3 cup milk and vanilla extract.

In a separate container, beat the egg whites using an electric mixer. As they begin to form stiff peaks, gradually incorporate the remaining 1/4 cup sugar. Gently fold the beaten egg whites into the earlier prepared batter, ensuring thorough mixing without over-beating.

Transfer the batter into an un-greased baking pan and ensure even spreading. Bake in the preheated oven for a duration of 25 to 35 minutes, or until a toothpick inserted into the cake's center emerges clean.

Allow the cake to cool completely. Meanwhile, mix together the evaporated milk, sweetened condensed milk, and whole milk in a suitable container.

Once the cake has adequately cooled, puncture the surface uniformly with a fork. Proceed to pour the prepared milk mixture over the cake, ensuring it's evenly saturated.

Refrigerate the cake for a minimum of 1 hour or optimally, overnight.

Prepare the whipped topping by beating together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread this whipped topping over the cake uniformly. Garnish with ground cinnamon. It's advisable to serve with freshly sliced strawberries if available.