• Preheat oven to 180C
• In a medium bowl mix flour, baking powder, salt and mix well
• In a cake mixer with the whisk attachment add the egg yolks, half of the sugar, vanilla and mix well until aerated and the egg yolks become pale yellow colour.

  Finally, add in the milk and incorporated it well.
• Once the egg yolk mix is mixed, then you have to wash and dry the mixing bowl prior to whisking the egg whites. If it has egg yolks or is wet, the egg whites will not whisk.

  In a clean mixer with the whisk attachment add the egg whites and half of the sugar and mix well until aerated.
• Mix in the flour mix, the egg yolk mixture together. Finally, gently fold in the egg white mix
• In a 25x25 oven proof dish ( ceramic if possible) spray with oil spray or just oil the dish and add the cake mix into the dish
• Bake in the oven for 30-40 mins until fully baked

3 Milk Syrup

• In a medium jug, mix evaporated milk, fresh milk, and condensed milk and stir it well
• Once the cake come out of the oven let it cool for 30 mins, prick holes with a toothpick.

  If you wish you can take off the brown top with your fingers, it comes out very easily, but you can just leave the top if you dont want to remove it. it will not make any difference, I took it off, because when cut inside it will look much nicer presentation wise.
• Pour the syrup into the cake and let it absorb the mix for approximately 1 hour. You can also shape the edges of the cake with a back of the spoon at this time, as its moist and soft.

Whipped cream topping

• In a cake mixer with the whisk attachment add cream and beat until it is doubled in size, halfway through the whipping add the icing sugar, vanilla and whisk until it turns into whipped cream.

  Do not overbeat then it becomes curdled.

  Finally, add in the cinnamon powder and mix through
• Once the 3 milk syrup is fully absorbed. Layer the cream on top of the soaked cake and let it set. Garnish with strawberries
• If you are not serving immediately, then reserve in the fridge until needed