Layered Tres Leches Cake

In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.

Add 1 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/2 cup milk and 1 1/2 teaspoons vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).

Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining 1/2 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour batter into 2 10-in greased round pans and bake for 20-25 minutes or until a toothpick inserted into the middle comes out cleanly.

Combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 

Pour half of the milk mixture over one of the cakes, repeat with the second one, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, powdered sugar and 1/2 teaspoon vanilla until stiff peaks. 

Place one sponge on a serving dish, add a layer of whipped cream and fruit of your choice. Place the second sponge on top. Frost cake with whipping cream and garnish with fruit or cinnamon.