Place oven rack in the bottom position. Preheat oven to 325 °F (170 °C).
In a large bowl, beat the egg whites until soft peaks form.
Add the crème de tartre and beat it till it peaks form and add gradualy the sugar. battre encore jusqu’à la formation de pics fermes, puis ajouter graduellement le sucre.
Sift the flour and add the pinch of salt.
Fold the flour into the egg whites mixture. Add the vanilla.
Pour into an ungreased chimney pan and bake for about 45 minutes or until the cake returns to shape after finger pressure to the surface.
Serve with fresh fruit and yogurt.