Preheat oven to 350 degrees F. Sift 3/4 + 2 tbsp sugar with the salt and the cake flour
Be careful to separate the egg whites from the yolks since even a wee little bit of yolk can make this a flop show. Just to be safe, I break open and separate each egg first in a small bowl and then making sure its yolk free, drop it to the large bowl (make sure the large bowl is clean and dry) . Freshest eggs separate easily.
Now you can either use a copper bowl or a large stainless steel . Do not use aluminum or wooden bowls since aluminum can turn the egg whites into gray and wooden bowls tend to generally absorb other flavors from earlier usage and that might retard the egg whites. If using Copper bowls, you can skip Cream of tartar since copper bowl contains an ion which reacts chemically with egg whites that in turn helps to produce fluffy whites. If using stainless steel, use a vessel that has straight sides.
Using a whisk, thoroughly combine egg whites, water, vanilla extract, and cream of tartar.
After 2 minutes, you will notice its more foamy,
switch to a hand mixer.
Slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, (do not let it sit for long )
sift enough of the flour mixture in to dust the top of the foam.
Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. A tube pan is traditionally used for this cake, since the cake rises quite high and it needs the support of tall sides. Without the "pillar" in the middle the cake would sink "plop" in the middle. You do not grease it since the egg whites tend to stick and this stickiness is what that helps the cake to climb in the first place :) [Gee - At times Science isn't that mumbo jumbo as it looks to be! OK may be its the food language that did it for me, but nevertheless ...;))
Once transferred, do not pat or bang the pan on the counter top. It will help the air escape from the batter and we don't want that to happen. Just give it a slight half spins.
Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Place a cookie sheet on top of the pan.
Then cool it upside down for at least an hour before removing from pan. This is done in order to set the cake first. Removing it before cooling completely will plop the cake in the middle.
Once cooled, turn it upside down. Using a knife, cut down on the sides to loosen up the pan. It will be sticky, hence do it gently.
Remember to do the same in the middle too.
Turn it upside down again and then repeat for the base.
Remove the base of the pan. There...the cake is ready. A little of my cake still managed to stick tight to the bottom - but hey, nothing like scraping off sticky cake from the cake bottom! (Yes! I give excuses for a bad job - so what! Hmffff.....)