Sponge Cake:
Preheat the Oven:
Preheat the oven to 160°C (320°F).
Line and grease a 20x20cm (8×8 inch) cake pan.
Whip Egg Whites:
In a large bowl, whip the egg whites with cream of tartar until foamy.
Gradually add 40 g of sugar and whip until stiff peaks form. Set aside.
Prepare Dry Ingredients:
In another bowl, sift together the flour, baking powder, and cornstarch.
Mix to combine and set aside.
Beat Egg Yolks:
In a medium bowl, beat the egg yolks with 40 g of sugar and vanilla until thick and pale.
Add the milk and pink food coloring (if using) to the yolk mixture.
Gradually add the flour mixture, mixing just until combined. Do not overmix.
Combine Mixtures:
Gently fold about 1/4 of the egg white mixture into the yolk mixture to lighten it.
Fold the yolk mixture back into the remaining egg whites until fully combined, being careful not to deflate the batter.
Bake:
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.
Let the cake cool slightly in the pan, then unmold it onto a wire rack to cool completely.
If desired, remove the brown cake skin while it is still warm.
Once cooled, cut the cake into 2 layers.
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