Step 1

Preheat oven to 350 degrees F.

Step 2

Lightly spray a 9x13'' pan with non-stick baking spray or grease with some butter and set aside.

Step 3

In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4

Add ¾ cups of sugar to the bowl with egg yolks and mix on high speed until pale yellow. Stir in the vanilla extract and whisk in the 1/2 cup of milk until fully combined.

Step 5

Add the egg yolk mixture to the dry ingredients and stir gently just until combined, careful to not over-mix.

Step 6

Using an electric mixer, beat the egg whites on high speed until fluffy, start adding gradually the remaining ¼ cup of sugar and continue beating until stiff peaks form.

Step 7

Fold the egg whites into the cake batter gently, just until combined. Transfer the cake batter into prepared pan and smooth the top with a spatula.

Step 8

Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 9

Remove from the oven and allow it to cool completely.

Step 10

Use a fork or straw to poke holes all over the top of the cake.

Step 11

In a large measuring cup combine the evaporated milk, sweetened condensed milk, and whole milk.

Step 12

Slowly pour the milk mixture over the top of the cake, try to distribute the mixture evenly and don't forget the cake edges.

Step 13

Refrigerate the cake for at least 6 hours or overnight, to allow it to soak up the milk mixture.

Step 14

Add the heavy cream, stabilizer, sugar, and vanilla to a large bowl and beat until stiff peaks. Distribute on top of the cake, smoothing it with a spatula.

Step 15

Sprinkle some cinnamon on top and garnish with fresh sliced strawberries.