• Sift the flour and baking powder in a small bowl. Separate egg yolks and whites in two different mixing bowls. Set aside.
• Add the sugar to the bowl with egg yolks and beat with electric beaters at high until you achieve a very fluffy and yellow pale mixture.
• Add lime zest and vanilla extract, beat to incorporate. Add flour and beat on low speed until lightly combined.
• Pour in milk, oil and lime juice. Slowly beat at low speed until there are no lumps in the batter. Set aside.
• Clean the beaters, then add the salt to the whites eggs bowl and beat for 2 minutes at high speed or until peaks form.
• Add egg whites to the bowl with the batter and gently fold in with an spatula just until everything is perfectly combined.
• Pour the cake mixture into the prepared pan and with the spatula spread to even out the surface. Bake for 40-45 minutes or until a toothpick comes out clean.
• Place the cake on a cooling rack and let it cool completely.

MAKE THE 3 LECHES MIXTURE AND SOAK THE CAKE.

• In a large measuring cup or bowl pour the evaporated milk, condensed milk and milk. Mix throughly to combine.
• Pierce the surface of the cake with a fork. Then pour the milk mixture all over, making sure to pour it also near the edges. Cover with cling film and chill preferably overnight or at least 6 hours.

MAKE THE TOPPING

• Pour the heavy cream into a mixing bowl and beat on high speed for about 2 minutes or until peaks forms. Spread the whipped cream over the cake.

DECORATE

• Sprinkle a little bit of cinnamon on the cake and decorate with strawberries. You can also use canned peaches or pineapple for decorating or any other berries you prefer.