In a large mixing bowl, combine 1 cup of all-purpose flour, ¾ cup of sugar, 1 tablespoon of baking powder, and a pinch of salt. In another bowl, whisk 3 large eggs until pale and frothy, about 3 minutes. Gently mix the egg mixture into the dry ingredients until just combined, being careful not to overmix.

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper. Pour the batter into the prepared pan and bake for 25-30 minutes until lightly golden and a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

While the cake cools, whisk together 1 cup of whole milk, 1 cup of evaporated milk, and 1 cup of sweetened condensed milk in a bowl until smooth. Set aside to allow flavors to meld.

Once the cake is completely cool, cut individual rounds and place them in ramekins. Pour the milk mixture over each round, allowing it to soak in fully for 15 minutes.

In a chilled mixing bowl, whip 1 cup of heavy cream with a splash of vanilla extract until stiff peaks form, around 3-5 minutes.

Spoon a generous dollop of whipped cream over each mini cake. Optionally, garnish with cinnamon or fresh fruit before serving.