119 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 75 mg sodium; 27 g carbohydrate; 0 g fiber; 3 g protein
Preheat oven to 350°F and place oven rack in its lowest position.
Whisk together flour, cornstarch and ¾ cup sugar, then sift and set aside.
In a large mixing bowl, beat together egg whites, salt and cream of tartar until foamy.
Add vanilla extract and gradually increase the speed of the mixer and continue beating until egg whites have increased in volume and thickened.
Gradually beat in remaining sugar, a little at a time, until the meringue holds soft peaks.
Gently fold in sifted flour mixture ¼ cup at a time, just until incorporated.
Spoon the batter into an ungreased 10" round angel food pan and gently tap on the counter to settle the batter and remove any large air bubbles.
Bake until cake it deep golden brown and the top springs back when pressed lightly, about 45 minutes.
Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake as it sets and cools, about two hours.