• Combine the egg yolks and ¾ cup (150g) of sugar
  
• Add milk and vanilla extract and mix
  
• Sift and add flour, salt, and baking powder. Combine together, but do not overmix.
  
• Beat egg whites and ¼ of sugar (50 g) with an electric mixer for five minutes until it becomes fluffy.
  
• Add the foamy egg whites to the cake mix and gently fold them into each other, cutting in the middle with the spoon and folding in the mixture. Gently mix until the whites are incorporated into the mix.  Don’t beat it too much, otherwise you will end up with a flat cake.
  
• Butter a 9x13 pan and add the cake mix.
• Bake the cake in a 350 ℉ oven for 30 to 35 minutes or until a toothpick comes out clean.
• Add the three milks, one stick of cinnamon, and ⅓ of an orange peel in a pot and simmer for a few minutes. (This is optional: you can simply mix the milk without simmering it with cinnamon and orange.)
  
• Let the cake and milk cool completely.
  
• Make a lot of holes throughout the whole cake by using a fork and pour the milk mixture over the cake.
  
• Pour the milk mixture over the cake.
• Let the cake soak in the fridge for about 4 hours. If you refrigerate it overnight, it will taste even better.

Whipped cream topping

• Pour the heavy cream in a clean bowl and whisk with an electric mixer.

  When it’s fluffy, add powdered sugar and vanilla extract.
  
• Place the whipped cream on top of the cake. Sprinkle powdered cinnamon on top and add fresh fruit of your choice. Let the whipped cream set for at least a half hour before serving.