Preheat oven to 325 degrees F (165 degrees C) and prepare an ungreased 10-inch tube pan.

Sift together cake flour, 1 cup of sugar, baking powder, and salt in a large mixing bowl.

In a separate bowl, whisk egg yolks, vegetable oil, whole milk, and vanilla extract until smooth.

Gradually incorporate the liquid mixture into the dry flour mixture until well combined and smooth.

In a clean bowl, beat egg whites and cream of tartar to soft peaks; gradually add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form.

Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites using a spatula until no white streaks remain.

Pour the batter into the tube pan and bake for 55 to 60 minutes or until the top springs back when lightly touched.

Immediately invert the pan and let the cake cool completely for at least 1 hour before removing it from the pan.

Whip chilled heavy cream and powdered sugar until stiff peaks form, then gently fold in 1/4 cup of the salted caramel sauce.

Slice the cooled cake horizontally into two layers; spread half of the caramel cream between the layers.

Frost the top and sides of the cake with the remaining caramel cream and drizzle with the remaining caramel sauce before serving.