Makes 1 cake

Ingredients
1 ½ cups egg whites (from about 10 eggs)
1 ¼ teaspoons cream of tartar
½ teaspoon salt
1 ½ cups sugar
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract
Freshly grated zest of 1 tangerine or orange
1 cup fresh or frozen cranberries, coarsely chopped (pulse in the food processor)

1 cup heavy cream
1 tablespoons sugar

½ cup egg whites
Pinch cream of tartar
½ cup sugar
½ cup powdered sugar

Preheat the oven to 375 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.

Sift the remaining ½ cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries.

Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down on the neck of a bottle until it cools to room temperature. Run a table knife around the cake pan to loosen it, then knock the cake out onto a plate. The outside brown crust of the cake will stick to the pan leaving the cake more white and angelic.

Place the cake on a serving platter and spread with sweetened whipped cream to cover the cake and straighten the walls of the cake. Place stiff meringue straws, different lengths, standing up all along the side to cover. Garnish the top with cranberries and dried kiwi or mint leaves.

For the meringue straws whip whites and cream of tartar till soft peaks then gradually add the sugar and whip till very stiff. On low gradually add the powdered sugar then whip on medium high a short time till it looks glossy. Place in a pastry bag fitted with a plain tip and pipe long meringues strips onto parchment paper lined sheet pans. Place the pans on top of a hot oven and let sit over night to dry out or preheat your oven to 200, then turn it off and place the pans in the oven leaving the light on over night. They should be completely dry and crisp and white the next morning.

For the whipped cream just whip the cream and sugar together till stiff.