Preheat the oven to 180°C (350°F). Lightly grease two cake molds with butter.

Separate the egg whites from the yolks.

In a bowl, beat the egg yolks with the sugar until pale and creamy.

Sift together the flour and baking powder, then gently fold into the yolk mixture.

Add the warm milk and mix until smooth.

In a separate bowl, beat the egg whites until stiff peaks form.

Carefully fold the beaten egg whites into the batter using gentle folding motions to keep the mixture airy.

Divide the batter evenly between the prepared molds.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool completely.

Pierce the cakes all over with a toothpick or skewer.

In a bowl, combine the condensed milk, evaporated milk, and heavy cream. Mix well.

Slowly pour the milk mixture over the cakes, allowing them to fully absorb the liquid.

Refrigerate for at least 2–4 hours, or until completely soaked.

Remove from molds. Spread whipped cream over one cake layer, place the second layer on top, and cover the entire cake with whipped cream.

Optionally, dust with cocoa powder or cinnamon for decoration.