Instructions

1. Preheat the oven to 170°C/340°F (without fan).
2. You will need an angel food cake pan WITHOUT non-stick coating, which is 25 cm/10 inches wide. Do NOT grease the pan beforehand – the cake mixture needs to stick to the pan in order to rise and achieve an impressive height.
3. In a large mixing bowl, whisk the egg whites with the cream of tartar on high speed until soft peaks form.
4. Turn the speed down to low-medium.
5. Add the salt.
6. Slowly whisk in the sugar, one tablespoon at a time. 
7. Once all of the sugar has been incorporated, keep whisking until the meringue is glossy and stiff peaks form.
8. Use a spatula to slowly fold in the flour, one tablespoon at at time. Take care to not over-work the batter as this might cause it to deflate.
9. Finally, add the vanilla.
10. Pour the mixture into the angel cake pan. 
11. Use an off-set spatula to smooth the top of the cake mixture.
12. Tap the cake pan on the kitchen counter a few times to make sure there are no air bubbles in the batter. This also helps to even out the cake batter.
13. Place the cake pan on a baking tray in the oven.
14. Reduce the oven temperature to 160°C/320°F (without fan).
15. Bake the cake for about 25-30 minutes, or until the top of the cake is lightly golden and a skewer inserted into the cake comes out clean.
16. Once the cake is ready, immediately invert the pan, and allow the cake to cool completely (upside down) before removing it from the pan. This will take about 2-3 hours, depending on how warm your room is. Most angel food cake pans have legs so air can circulate between the cake and the surface it is resting on. If your angel food cake pan does not have legs, simply invert the cake pan onto a wire rack.
17. To remove the cake, carefully run a palette knife or similar around the edge of the cake. The run the knife along the bottom of the pan, under the cake.
18. To serve, slice the cake with a serrated knife.
19. Serve the cake with a dusting of icing sugar (powdered sugar), whipped cream and some fresh berries.