Chai Tres Leches Cake

Hi there, I'm Sam and I'm a homebody at heart! Here is a nice chai spice twist on a tres leches cake that is perfect for the fall season.
Here is the step-by-step recipe:
Ingredients:
Cake Mix:
1 cup all purpose flour
1 and 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated and room temperature
1 cup granulated sugar, divided (3/4 cup to mix with yolks, 1/4 cup to mix with egg whites)
1/3 cup whole milk (or milk alternative)
1 teaspoon vanilla extract
1 tablespoon chai concentrate- 1 tablespoon chai spice mixture (see below)
Milk Mix:
12 oz can evaporated milk
14 oz can condensed milk 
1/4 cup chai concentrate
Whipped Topping:
1 pint heavy cream
3 tablespoon confectioner's sugar
2 teaspoon chai extractChai Spice Mix:  - 2 tspn cinnamon
1 tspn ginger
1 tspn cardamom
1/2 tspn nutmeg
1/2 tspn cloves
1/2 tspn allspice  
Steps:
1. Mix 5 egg yolks with 3/4 cup of granulated sugar until pale yellow.
2. Add in 1/3 cup milk, vanilla extract, and chai concentrate.
3. Add in flour, baking powder, chai spice mix, and salt until just combined.
4. Beat egg whites until stiff peaks form then combine with 1/4 cup granulated sugar.
5. Gently fold in egg whites into batter until just combined.
6. Pour combined batter into ungreased baking pan. Bake 350 F for 25-35 minutes (depends on your oven, bake until toothpick inserted comes out cleanly).
7. Once cooled, poke holes throughout cake with fork, toothpick, or chopstick.
8. Combine milk mixture ingredients then pour over cooled cake with holes, allow to sit for at least 1-2 hours or overnight in fridge to fully absorb soak.
9. Whip heavy cream until it becomes whipped consistency then mix in confectioner's sugar and chai concentrate. Spread or pipe on top of cake. Add sprinkles, powdered cinnamon, fruit, or other additional toppings as desired.
10. Enjoy!