Preheat your oven to 160C (325F) and prepare a 7-inch (17 cm) aluminum cake pan that is at least 3 inches (7–8 cm) tall by brushing the bottom with a little vegetable oil, then dusting it with an even layer of flour. Leave the sides ungreased. If using a springform pan or one with a removable bottom, leave the bottom uncoated.

In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a bowl), add the egg whites, cream of tartar, and 80g of sugar. Whip on medium-high speed until stiff peaks form.

In a separate bowl, add the egg yolks, the remaining 50g of sugar, and the vanilla extract. Whisk until the mixture is pale yellow. Add the oil and milk, and whisk until smooth and homogeneous.

Sift the flour, baking powder into the egg yolk mixture in 2–3 additions, whisking between each addition until you have a smooth, lump-free batter.

Using a rubber spatula, fold one-third of the egg white mixture into the egg yolk mixture until well combined. Then add the remaining egg whites and gently fold until the batter is smooth and uniform.

Pour the batter into the prepared pan and tap it a couple of times on a flat surface to release large air bubbles. Additionally, run a knife or long toothpick through the batter to eliminate any remaining air bubbles.

Bake for approximately 45 minutes, or until the top is springy to the touch and deep golden brown. A toothpick inserted in the center should come out clean. Do not open the oven during the first 40 minutes of baking.

Remove the cake from the oven and immediately flip the pan upside down. Let it cool inverted until the pan is just slightly warm.

Run an offset spatula or small knife along the sides of the pan to release the cake. If using a pan with a removable bottom, remove the cake and gently detach the bottom. Use an offset spatula if needed. For a pan without a removable bottom, gently reach between the cake and the pan with your fingers, pulling the sides of the cake inward all the way around. Then flip the pan to release the cake. You may gently rub the cake with your hand to remove crumbs if desired.

Dust the top of the cake with powdered sugar and serve with whipped cream sweetened with powdered sugar and fresh berries.