• Preheat the oven to 350℉
• Spray your bundt pan with a non stick baking spray.
• Set it aside.
• Seperate your eggs by adding the egg whites in one medium sized bowl and egg yolks in a large mixing bowl.
• In a separate large mixing bowl add the flour, baking powder, salt and cinnamon and whisk to combine.
• Set it aside.
• Use an electric hand mixer and beat the egg whites until stiff peaks form.
• Set it aside.
• Add the sugar to the eggs and use an electric hand mixer.
• Mix the egg yolks and sugar for 6-7 minutes or until the egg mixture doubles in size and turns a lighter shade of yellow.
• Add in the milk and vanilla to the egg yolk mixture and mix together for 1 min on low speed.
• Begin to add the flour mixture slowly to the egg yolk mixture and mix on low speed until combined. (the batter will be thick)
• Now add the egg whites into the batter and fold in together.
• Continue to fold in the egg whites until fully incorporated.
• Pour the batter into the bundt pan and bake for 30 minutes.
• Remove from the oven and allow to cool to room temperature.
• While the cake is cooling, make the filling.

To make the filling:

• In a medium sized bowl add the evaporated milk, condensed milk, heavy cream and cinnamon.
• Mix with an electric mixer on low for 2 minutes.
• Using a skewer poke holes into the bundt cake.
• Pour ¾ pf the milk mixture into the holes.
• Allow to sit for another 20 minutes.
• Remove the cake from the pan and place on a baking tray.
• Pour the remaining milk mixture over the cake and allow to sit until the milk mixture is absorbed fully.
• Make the icing by adding all ingredients in a large mixing bowl and use an electric hand held mixer.
• Mix the icing on medium for 4 minutes.
• Drizzle the icing over the cake.