Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a medium bowl, whisk together the all-purpose flour and baking powder.

In a large mixing bowl, beat four eggs on high speed until fluffy; gradually add sugar and mix until thick.

Gently fold the dry mixture into the egg mixture until just combined.

Pour the batter into the baking dish and bake for 25 to 30 minutes until golden brown.

Whisk together whole milk, sweetened condensed milk, evaporated milk, and optional cinnamon in a separate bowl.

Let the cake cool for 10 minutes, poke holes in it, and slowly pour the milk mixture over.

Refrigerate for at least one hour or overnight for the best flavor.

Whip heavy cream with sugar until stiff peaks form and spread over the soaked cake.