Preheat oven to 360 degrees F/ 180 degrees C. Grease well a rectangular 11 x 8 inch tin or a square one with similar size.
In a large mixing bowl using an electric mixer whip the egg whites with a pinch of salt, until they become fluffy and thick.
Combine flour with the rest of the salt and the baking powder. Stir well to blend.
In another bowl beat the egg yolks with the sugar for 2-3 minutes, until pale and creamy. Start adding from the flour mixture, folding carefully with a rubber spatula. Alternate with the milk. Fold the mixture gently, until both ingredients are absorbed.
Carefully combine the egg whites with the yolk mixture, folding gently with the rubber spatula.
Pour the batter into the prepared tin. Bake for 25 to 35 minutes on the lowest rack of the oven. Test with a toothpick for readiness: if it comes out clean, remove the cake from the oven.
Let the cake base cool until room temperature. Use a wooden skewer to poke it all around before soaking it.
Three Milks mixture:
Combine the three kinds of milk. Whisk very well until dissolving completely the sweetened condensed milk. Pour the mixture over the cooled cake. Distribute it around with a spoon, if necessary.
Topping and decoration:
Whip the cream until thick and fluffy. Spread the cream on top of the soaked cake. Sprinkle with cinnamon sugar. Optionally decorate with fresh fruits.
Serve immediately or after refrigerating. Preferably the cake should be frosted right before serving.
I didn’t add sugar to the topping as the cake is sweet enough. If you like sweeter desserts, you can add 1-2 tbs powdered sugar to the whipped cream.
I used tangerines for decoration but you can also choose berries, peaches, orange slices, mango, kiwi and others.