1-First Step: Prep and mise en place Preheat your oven to 350 degrees F (175 degrees C). Gather all ingredients and measure them. Separate the 5 eggs into two bowls, placing yolks in one and whites in another. Grease is not required for a 9×13-inch pan; use an ungreased pan for best texture.

2-Second Step: Combine dry ingredients In a medium bowl, sift or whisk together 1 cup all-purpose flour (120 g), 1 1/2 teaspoons baking powder (6 g), and 1/4 teaspoon salt. This makes sure the leavening is evenly distributed and avoids lumps.

3-Third Step: Beat the yolks Beat the 5 egg yolks with 3/4 cup sugar on high speed until the mixture is pale yellow and slightly thickened. This aerates the yolks and dissolves part of the sugar, which helps the crumb stay tender.

4-Fourth Step: Add milk and vanilla to the yolks Stir in 1/3 cup whole milk (80 ml) and 1 teaspoon vanilla extract (5 ml) to the yolk mixture. Mix just until combined.

5-Fifth Step: Fold yolk mixture into dry ingredients Gently fold the yolk mixture into the flour mixture without overmixing. Mix until just combined to keep the batter light. Overmixing develops gluten and will make the cake dense.

6-Sixth Step: Whip the egg whites Beat the 5 egg whites until they form stiff peaks, gradually adding the remaining 1/4 cup sugar. Stiff egg whites are crucial; they give the sponge its angel food-like lift and spongy texture.

7-Seventh Step: Combine whites and batter Gently fold the whipped egg whites into the yolk-flour batter in two or three additions. Use a rubber spatula and fold from the bottom up to keep as much air in the mixture as possible. Be gentle to prevent deflation.

8-Eighth Step: Bake the cake Pour the batter into an ungreased 9×13-inch pan and smooth the top evenly. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly with glass vs metal pans and oven differences, so start checking at 25 minutes.

9-Ninth Step: Cool and poke Allow the cake to cool completely in the pan. Using a fork, poke holes all over the cake about every inch; these holes let the milk mixture penetrate deeply for an even soak.

10-Tenth Step: Make and pour the milk mixture In a bowl, mix one 12-ounce can evaporated milk (354 ml), one 14-ounce can sweetened condensed milk (396 ml), and 1/4 cup whole milk (60 ml). Slowly pour the milk mixture evenly over the cake, letting it soak in as you go. Pouring slowly helps the cake absorb the liquid instead of letting it pool on top.

11-Final Step: Chill, top, and serve Refrigerate the soaked cake for at least 1 hour, though overnight is best for full absorption and flavor. Whip 1 pint heavy cream (475 ml) with 3 tablespoons sugar (24 g) and 1/2 teaspoon vanilla extract (2.5 ml) until stiff peaks form. Spread the whipped cream over the chilled cake and dust with ground cinnamon. Optionally serve with sliced strawberries.