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1
Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper.
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2
Grease the parchment paper.
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3
Mix the flour and baking powder in a medium bowl.
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4
Set aside.
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5
In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy.
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6
With the mixer running, gradually add the sugar and beat to stiff peaks.
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7
Beat in the yolks, 1 at a time, blending well after each addition.
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8
Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
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9
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes.
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10
Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.
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11
Pierce the top of the cake all over with a thick skewer.
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12
Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl.
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13
Pour the mixture over the cake while warm.
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14
Cover and refrigerate until cold, about 3 hours or overnight.
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15
Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl.
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16
Using an electric mixer, beat the cream until soft peaks form.
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17
Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.
