Seperate eggs and place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours. (Eggs straight of out of the refrigerator are easier to to seperate when compared to room temperature eggs)
Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside.
Whisk together all purpose flour, baking powder, cardamom powder and salt together in a small bowl and set aside.
Using a hand held electric beater, beat eggs whites and cream of tarter for about 2 minutes, until soft peaks form. Set bowl aside, Rinse and dry beaters thoroughly.
Using the hand held electric beater, beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well.
Switch to a rubber spatula and fold in flour mixture in 2 additions. Then, fold in beaten egg whites in 3 additions. (be gentle while folding the whites we don't want to loose all that air). Pour batter into prepared pan. Spread batter into an even layer. Bake for about 20 minutes, until slightly golden on top and a toothpick inserted in the middle comes clean.
Place pan on a wire rack to cool completely.