1-Start by preheating the oven to 350 degrees Fahrenheit, a crucial step to ensure even baking. Then, pulse the 1 3/4 cups granulated sugar in a food processor until it’s super fine, taking about 2 minutes for the best texture. Next, sift together half of that sugar with the 1 cup cake flour and 1/4 teaspoon salt in a mixing bowl to blend everything smoothly.

2-In a separate large bowl, whisk the 12 egg whites, 1/3 cup warm water, seeds from 1 to 2 vanilla beans (or 1 teaspoon vanilla extract plus an additional 1/2 teaspoon), and 1 1/2 teaspoons cream of tartar until well combined, about 2 minutes. Use a hand mixer to whip this mixture on medium speed, slowly adding the remaining half of the sugar until medium peaks form, being careful not to overdo it.

3-Once you have the peaks, gently sift a thin layer of the flour mixture over the egg whites and fold it in with a spatula to keep the batter airy. Repeat until all the flour mixture is incorporated, then spoon the batter into an ungreased angel food cake pan without greasing it for proper rising. Bake for 35 to 40 minutes, checking with a wooden skewer for doneness it should come out clean.

4-Right after baking, invert the pan on a wire rack or use its feet to cool upside down for at least 1 hour; this prevents deflation and maintains the cake’s structure. Finally, run a sharp knife around the edges to loosen and remove the cake, then slice and serve with sweetened whipped cream and sliced or macerated strawberries.