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1
Preheat the oven to 350F.
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2
Butter and flour a 10-inch cake pan with 2-inch-high sides, and then line the bottom with parchment paper.
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3
Butter the paper.
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4
Mix the flour, baking powder, and cinnamon in a medium bowl.
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5
Using an electric mixer, whip the egg whites until frothy.
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6
With the mixer running, gradually add the sugar and beat until stiff peaks form.
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7
Beat in the egg yolks, one at a time, blending well after each addition.
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8
Add the flour mixture in three additions, alternating with the whole milk in two additions.
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9
Pour the batter into the prepared pan and bake for 30 minutes, or until a tester inserted into the center comes out clean.
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10
Let the cake cool slightly in the pan; then invert it onto a platter with 1-inch-high sides.
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11
Pierce the top of the warm cake all over with a thick skewer.
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12
Mix the sweetened condensed milk, evaporated milk, heavy cream, and orange liqueur, and pour over the cake.
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13
Cover and refrigerate until cold, about 3 hours, or overnight.
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14
Serve as is or frost the top with Italian meringue, if desired.
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15
Put the egg whites in the bowl of an electric mixer, and set the mixer on low speed (you want to whip the whites just until foamy).
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16
While the whites are slowly whipping, swirl 1/3 cup water and the sugar in a medium-size heavy saucepan over low heat until the sugar dissolves.
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17
Then raise the heat to medium-high and boil without stirring until the mixture registers 235F on a candy thermometer and is the texture of corn syrup.
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18
Remove the pan from the heat.
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19
Once the egg whites are foamy, add the cream of tartar to them and beat until soft peaks form.
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20
With the mixer running, add the hot syrup in a slow, steady stream.
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21
Beat until the whites are stiff and glossy and cool to the touch.
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22
Use the meringue immediately.
