In a bowl, beat egg yolks with half of the sugar until pale and creamy.

Add milk and vanilla extract to the yolk mixture and mix well.

Sift in flour and baking powder into the yolk mixture, folding gently until smooth.

In another bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form.

Gradually add the remaining sugar to the egg whites, beating until stiff peaks form.

Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the mixture.

Heat a non-stick pan over low heat and lightly grease with butter or oil. Place round mold rings on the pan.

Spoon the batter into the mold rings, filling them about 3/4 full. Cover the pan with a lid and cook for 4-5 minutes, or until the bottoms are golden brown and the tops are set.

Carefully flip the rings and cook the other side for another 4-5 minutes. Remove the rings and serve immediately.

Serve with your favorite toppings such as syrup, whipped cream, and fruits.