For the sponge cake: Preheat oven to 350°F. Grease a 9" x 13" baking pan and set aside.
In a large bowl, whisk together flour, cinnamon, baking powder, and salt; set aside.
In a stand-up mixer with paddle attachment, on high-speed beat egg yolks and sugar until pale yellow. Mix in the vanilla and the milk on low speed just until combined. Slowly add dry mixture into egg yolk mixture and mix until just combined.
In a clean bowl, add egg whites and beat with the whisk attachment on high speed until stiff peaks form, about 4 minutes. In two batches, fold egg white mixture into egg yolk and flour mixture until just combined. Pour batter into prepared pan and bake for 18–20 minutes. Cool cake in pan for about 30 minutes.
In a large serving bowl, whisk together POM Wonderful 100% Pomegranate Juice, sweetened condensed milk, evaporated milk, and whole milk. When cake is cool, using a fork, poke holes throughout top of the cake (the more holes the better). Pour POM-milk mixture over the cake. Transfer to fridge and let it soak overnight.
For the whipped cream: In a bowl using an electric mixer on low speed, mix heavy cream, confectioners’ sugar, POM Wonderful 100% Pomegranate Juice, and food coloring until soft peaks form. Spread whipped cream evenly over cake. Garnish evenly with POM Wonderful Pomegranate Arils.
