Separate the egg whites and yolks. Beat the egg whites until stiff peaks form, gradually adding half of the sugar. In a separate bowl, beat the yolks with the remaining sugar until thick and pale, so that when you draw a line, it holds its shape.

Add the vanilla extract, then gently fold in the flour (sifted) and the beaten egg whites, alternating between them.

Grease the pan with oil and line it with parchment paper. Pour in 280 g (about 1 1/4 cups) of the batter and bake at 350°F (180°C) for 25 minutes.

Once baked, remove from the pan and take off the parchment paper. Let the cake cool completely.

For the three milks mixture, heat the milk, sweetened condensed milk, evaporated milk, and cinnamon in a saucepan. Bring to a boil, then remove from heat and let cool.

Line a mold with plastic wrap, place the sponge cake inside, and pour the three milks mixture over it. Let the cake soak thoroughly.

For the cream, simply whip the topping until it forms stiff peaks. Make sure to whip it while cold. Color with gel food coloring as desired.

Assemble the cake by spreading a layer of cream, then adding more cake layers if needed, covering each with cream. Frost the entire cake evenly.