1 1/2 cups (375 ml) sifted cake flour

1 3/4 cups (430 ml) sugar

1/2 teaspoon (2.5 ml) salt

12 egg whites, at room temperature

2 tablespoons (30 ml) water

1 1/2 teaspoons (7.5 ml) cream of tartar

1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

In a bowl, combine the flour, 180 ml (3/4 cup) of sugar, and salt.

In a large clean bowl, with no trace of fat, beat the egg whites, water, and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining sugar, a spoonful at a time, beating until very firm peaks form. Stir in the vanilla.

Sift the dry ingredients onto the meringue, gently incorporating them by folding with a spatula.

Pour into a non-greased 25-cm (10-inch) angel food or Bundt pan. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Immediately invert the pan, placing it on the neck of a bottle and let cool upside down for 3 hours. Run a thin knife blade between the edge of the pan and the cake. Unmould.

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