1. Preheat the oven to 180°C (350°F). Grease a 22x27cm rectangular baking tin or casserole dish (could also be a bit larger) lightly and set aside.

2. Separate the eggs and add the egg yolks to a large bowl, set the egg whites aside. Add 3/4 cup (150g) of the sugar (or xylitol) to the bowl with the egg yolks and mix for 3-4 minutes until very light and fluffy. Add the milk and vanilla extract and mix in. Mix the flour with baking powder and salt and add to the bowl – mix until just combined. Whisk the egg whites until soft peaks form, then gradually add the remaining 1/4 cup (50g) of sugar (or xylitol) and continue whisking until stiff peaks form. Add in 2-3 batches to the bowl with the batter and carefully fold in. You want to keep as much volume as possible. Pour the batter into the prepared baking tin or casserole dish and smooth out the top. Bake for 30-35 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let it cool down completely.

3. Mix the sweetened condensed milk, the evaporated milk, and the milk. Use a knife or wooden skewer and cut/poke into the cake all over the surface. Pour the milk mixture all over the cake and let it soak in. Cover the cake and place it for at least 2 hours or overnight in the fridge.

4. When ready to serve add the heavy cream, confectioners‘ sugar, and vanilla extract to a bowl and whisk until stiff peaks form. Spread the whipped cream all over the cake and sprinkle with some ground cinnamon (optional).