• Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch inch baking pan or a 10-inch Dutch oven.
• In a medium bowl, sift the flour. Stir in the baking powder, salt and cinnamon. Set aside.
• Separate the egg yolks and the whites. In a medium bowl, whisk together the egg yolks, ¾ cup of the sugar, milk and vanilla. Set aside.
• Pour the egg whites in a bowl and beat with a mixer on high for 1 minute. Add the remaining sugar and mix on high until they form peaks.
• Add the egg yolk mixture to the flour mixture and fold in until smooth. Add in the egg whites and fold gently until blended well.
• Gently pour the cake batter into the pan and bake 20 to 25 minutes, or until a toothpick comes out clean.

Milk Glaze

• Meanwhile, in a medium bowl, add the condensed milk, evaporated milk, cream, rum, and sugar. Mix well.
• After the cake cools for about 15 minutes, poke holes about 2 inches apart over the top of the cake and pour the glaze over, making sure that all the holes get filled well.
• Place in the fridge for at least 3 hours, or overnight. Remove and top with whip cream, grate the cinnamon stick over the top. Add berries and serve.