Step 1

Preheat the oven to 350 °C.  Grease and flour a 10-cup capacity metal bundt pan.

Step 2

Make the cake. Combine the flour, baking powder, salt, and cinnamon in a large bowl and set aside.

Step 3

Beat the egg whites using an electric mixer in a clean, dry bowl.  Start on medium speed, beating until soft peaks form.  Turn the speed up to high and continue to whip until egg whites are stiff but not yet dry.  Spoon the egg whites into a separate bowl.

Step 4

Add the egg yolks and sugar to the mixing bowl and whisk until the yolks are pale yellow and doubled in size, approximately 5 minutes.  Stir in the milk and vanilla.  Add in the flour mixture, half a cup at a time, stirring with a wooden spoon after each addition. The batter will be very thick.

Step 5

Gently fold the egg whites into the batter until no streaks of white remain. Carefully pour the batter into the prepared bundt pan.

Step 6

Bake the cake. Bake for 30 minutes, or until a toothpick inserted into the center comes out with a moist crumb and the surface of the cake feels springy when touched.  Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack and allow the cake to cool completely.

Step 7

Make the tres leches mixture. Combine the condensed milk, evaporated milk, and heavy cream (with optional pinch of cinnamon) in large measuring cup or bowl.  Prick the surface of the cooled cake many times with chopstick or long skewer.  Slowly drizzle half the milk mixture over the cake.  Allow this mixture to soak in for 10 minutes, then drizzle approximately half the remaining milk mixture over the top of the cake, until no more liquid is. absorbed. Let the cake sit for 20 minutes.

Step 8

Decorate the cake. Beat together the heavy cream, confectioners sugar, and vanilla extract until medium-stiff peaks form. Using a piping tip or a zip top plastic bag with the corner snipped off, pipe the whipped cream along the top and sides of the bundt cake. Decorate with fresh fruit.