1. Preheat the oven to 175^oC.
2. Sift the top flour and icing sugar together 2-3 times..
3. In a metal bowl free of oil. whisk the egg white and cream of tartar at low speed for 1 min till white.
4. At high speed add in caster sugar & salt and continue to whisk for 6 minutes till stiff peaks are formed.
5. Add in one-third of the flour mixture and gently fold to combine. Repeat folding in the remaining flour mixture. Do not over-fold, otherwise the batter will be lumpy.
6. Divide the batter into 2 ungreased 12.5cm angel food cake moulds about 200g each. Gently knock the moulds against the table to help the batter settle.
7. Bake in the oven at 175^oC for about 25-30 minutes until the cake springs back when pressed.
8. Remove from the oven and let it cool for about 1 hour before loosening the cakes from the moulds with a metal spatula.

Serve with cream and strawberry.