Preheat oven to 140˚C.

Set your shelf low enough to accommodate the tall angel food pan before you start.

Whisk the egg whites, cream of tartar and sea salt until they form stiff peaks.

Add the icing sugar a big spoon at a time.

Fold the flour in three batches, adding your vanilla with the last batch.

Gently spoon into your completely grease free tin and level the top - don't be too rough and knock out all the lovely air you've lovingly incorporated.

Bake for 40 mins until light golden brown and it bounces back if pressed (NOTE angel cakes STICK to the insides of the pan - this is supposed to happen, it prevents them from deflating on cooling - so the cake won't come away from the tin when cooked as an "ordinary" sponge type cake would). Immediately insert and allow to cool upside down.

To remove from the tin, run a knife or thin spatula/palette knife around the sides of the cake the remove the cake, still attached to the base of the tin.

Next run the knife under what will become the top of the cake when it is served to release from the removable base and invert onto a serving plate.

Top with glacé icing, serve with cream, lemon curd, mascarpone - let your taste buds guide you as to what you'd like your cake to be topped with. Something creamy and something sour is the way you want to go.