Sift the flour and a ½ cup of the sugar together and set aside.

In a stand mixer with a clean and dry bowl add the egg whites, cream of tartar, and salt. Using the whisk attachment and starting on low and increasing the speed whisk the whites until soft peaks form.

Turn up the speed to the highest setting spoon in the remaining sugar one tablespoon at a time and vanilla and whisk until stiff peaks form.

Remove the whisk attachment, add the sugar and flour mixture in ¼ cup at a time gently folding it in. The best way is to take the spatula right down the middle then scoop up and around the sides. Continue until none of the flour mixture is left.

Gently scoop the batter into the cake pan, smooth the top, and place in the oven so the middle of the pan is in the middle of the oven. Bake for 35-45 minutes or until a toothpick inserted comes out clean.

Invert the cake pan on a cooling rack if your pan does not have feet to allow it to cool inverted. Allow to cool completely before running a knife along the sides and the middle to release the cake.

Serve with your favorite fruit, whipped cream, or ice cream.