1

Preheat the oven to 180°C,160°C fan, gas mark 4. Lightly mist a 20 x 20cm cake tin with cooking spray and line the base and sides with baking paper.

2

For the cake, whisk the egg whites in a large bowl until foamy, then add half of the sugar. Continue to whisk for 4-5 minutes, until thick peaks form.

3

In another bowl, whisk together the egg yolks, remaining sugar and vanilla until the mixture is pale and foamy. Add 50ml skimmed milk, the flour and baking powder to the egg yolks and fold together. Fold in the egg whites, until you have a smooth batter.

4

Pour into the lined tin and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.

5

Meanwhile, mix together the remaining milk, evaporated milk, condensed milk and 3 tablespoons of cream.

6

Leave the cake to cool for 10 minutes, then create holes over the surface using a fork or skewer. Pour over the milk and cream mixture and allow to soak for 5 minutes, then transfer the cake to a plate and pour over the remaining milk mixture, until the cake starts to leak. Refrigerate until chilled.

7

Whip the remaining cream with the icing sugar, then fold in the yogurt and spread over the top of the cake. Sprinkle with the cinnamon and serve.