Preheat oven to 350 degrees

If the sugar isn’t superfine already, spin the sugar in a food processor for about 2 minutes until superfine.

Sift the cake flour, salt and ¾ cup sugar in a bowl, set aside.

In a stand mixer, with a whisk attachment, whip egg whites and cream of tartar on medium speed until foamy, about 1 minute. Then switch to high and slowly add the 1 cup of sugar. Whip until soft peaks form, about 4-5 minutes. Then add the vanilla extract, then beat just until incorporated.

In 4 parts, sift in the flour mixture into the egg whites. Then gently fold in the flour mixture into whipped eggs.

Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.

Bake for 35 minutes or until a toothpick inserted comes out clean. Rotate the pan halfway through baking.

Remove from the oven, and flip the cake upside down on a wire rack to cool, about 4 hours.

Once cooled, run a plastic knife around the edges and gently tap the pan on the counter until the cake releases.

Slice the cake with a sharp serrated knife, so the cake doesn’t squish.

Top with Strawberry sauce and whipped cream.