beat 3/4 cup sugar and the egg yolks until light and fluffy about 5 minutes. Fold in milk, flour, vanilla and baking powder.
3Beat the egg whites until they reach soft peaks adding the cream of tartar after 30 seconds. Gradually add the remaining 1/4 cup sugar. Gently fold in the whites into the yolk mixture. Bake for about 40 to 50 minutes. Cool completely.
4Mix together all ingredients for milk syrup. Poke holes in cake and pour milk syrup over top spooning the overflow back on top until all is absorbed.