Can I omit cream of tartar from a sponge cake recipe without damaging the end result?

since sponge cakes are made of so much egg whites, (and im not sure if this is correct, but i always thought of cream of tartar as a stabilizer), would the cake deflate if i dont use cream of tartar? the recipe calls for baking powder and cream of tartar, not baking soda, so i cant substitute using baking powder.Can I omit cream of tartar from a sponge cake recipe without damaging the end result?
creme of tartar In food, potassium bitartrate is used for:





Stabilizing egg whites, increasing their heat tolerance and volume;


Frequent combination with baking soda (which needs an acid ingredient to activate it) in formulations of baking powder.


Why not try this recipe which is a simple chemical free recipe.


with a mechanical whisk beat six eggs and 125gr of sugar until a stiff foam(best done in a kenwood mixer type machine) then slow the machine right down and gently fold in ,using the machine,125 gr of sifted cake flour.For chocolate sponge sift in with the flour 20gr cocoa though this would benefit from 5gr of baking powder.Pour into a greased ,floured tin and bake for approx 20 min at 180cCan I omit cream of tartar from a sponge cake recipe without damaging the end result?
No