In a bowl, sift together half of the sugar (5 oz) and the sifted flour. Set aside.In a bowl of a kitchen aid electric mixer with the whisk attachment, beat the egg whites and water on medium speed until foamy. Add the cream of tartar and salt. Continue to beat on medium and add the other half of the sugar (5 oz), a tablespoon at a time. Beat just until glossy soft peaks form, right after ribbon stage. Add the vanilla extract and mix just until incorporated.
Sift the flour/sugar mixture over the egg whites, in about 4-6 additions, and gently fold the flour into the egg whites with a rubber spatula. It is important not to over fold the batter or it will deflate, at the same time, you want to fold in all of the flour or you will get lumps.Pour the batter into an ungreased pan, smooth out the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a knife inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have a nice golden brown and may have cracks.
Combine all ingredients in a bowl. Using a whisk, whip to firm peaks. Store in refrigerator until ready to use.
Courtesy: Country Velador, pastry chefSuper Chunk & Treats