Preheat oven to 350 degrees. Grease and place parchment paper on a 9x9 circle or square pan.
Separate eggs. Place the egg whites in a mixing bowl and mix on medium until the whites form a soft peak meringue. Gradually add in the sugar while the mixer is still going. Keep mixing until the meringue forms stiff peaks.
In a separate mixing bowl, add in the yolks. Mix for 3-4 minutes on medium speed until the yolks become pale and airy. Add in vanilla and give the yolks a quick mix.
Pour the yolk mixture over the meringue and fold in. Be careful not to over mix the meringue.
Sift half the flour into the meringue and fold in. Sift the other half of flour over the meringue and fold in.
Place the batter into the prepared pan and place into the oven.
Bake for 25 minutes or until done.
Let the cake cool. Once the cake is cooled, slice it in half.
Milk Syrup
In a medium saucepan, add in the evaporated milk, condensed milk, heavy cream and cinnamon stick. Bring the milk up to boil over medium heat.
Once the milk comes up to a boil, reduce heat and let it simmer for five minutes.
Remove from the heat and let cool.
Once the milk is cooled, add in the rum or rum extract.
Brush all of the cooled milk over the two sliced of cake. It's best to let the cake rest overnight for it to absorb all of the milk.
Filling
In a mixing bowl, beat cream until it comes up to soft peaks. Add in the sugar and continue whipping until the cream forms stiff peaks.
Assemble
Place the bottom layer of cake on a cake stand.
Place a layer of whipped topping and sliced fruit on the bottom layer of cake. Lay the top layer of cake on the filling. Spread the remaining whipped cream on the outside of the cake.