A delicious summer treat that is great for serving individually in jars or as a beautiful trifle!
Preheat your oven to 325 degrees.
Sift together flour and salt. Set aside.
Once frothy, add cream of tartar and increase mixer speed to high. Beat until soft peaks form.
Increase mixer to medium high and begin adding sugar in 1 tablespoon increments every 30 seconds or so. Once all sugar has been added, continue beating egg whites until stiff peaks form.
Fold in vanilla.
Spoon batter into non-greased 12-cup bundt pan.
Bake for 1 hour. Cool for about 5 minutes then invert pan onto a cooling rack and allow to naturally release from pan while cooling.
To assemble, dice cake into 1 inch cubes.