Begin by separating the egg yolks and whites into two large bowls. Let the egg whites sit at room temperature for about 10 minutes.

In the bowl with the egg yolks, whisk together the sugar, milk, and vanilla extract until creamy. Gradually sift in the cake flour and baking powder, whisking until smooth.

Using a hand mixer, beat the egg whites with a pinch of cream of tartar until frothy. Gradually add the sugar and whip to stiff peaks, about 2-4 minutes.

Gently fold one-third of the whipped egg whites into the yolk batter. Once incorporated, carefully fold in the remaining whites.

Preheat a nonstick skillet over low heat and lightly grease it. Use ring molds in the skillet, spoon batter into molds, cover, and cook for 4-5 minutes until puffed and golden. Flip and cook for another 4-5 minutes.

Remove from skillet, dust with powdered sugar, and serve warm with toppings.