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Preheat oven to 325°F (160°C). Line the bottom of an 8-inch round pan with parchment paper. Do not grease the sides.
Carefully separate egg yolks from egg whites into two clean bowls.
In the bowl with the egg yolks, add half the sugar (about ⅜ cup) and whisk until pale and slightly thickened. Add milk, oil, and vanilla extract. Mix well. Sift in cake flour, baking powder, and salt. Mix gently until smooth and lump-free. Set aside.
Using an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar (if using). Gradually add the remaining sugar while mixing. Beat until stiff peaks form.
Add one-third of the whipped whites into the yolk batter. Fold gently using a spatula. Add the remaining whites in two additions, folding using slow, sweeping motions from bottom to top.
Pour batter into prepared pan. Gently tap the pan on the counter once or twice to remove large air bubbles. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Once baked, immediately turn the pan upside down (if possible) to prevent collapse. Let cool completely before removing from the pan.