In a small bowl, sift together cake flour and powdered sugar.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar and salt on medium-high until soft peaks form. Continue mixing, slowly add sugar and vanilla. Beat until stiff peaks form. Fold in flour mixture until smooth. Fill 6 cupcake cavities 3/4 full. If using a standard muffin tin, use muffin liners. Bake 25-30 minutes or until just lightly browning. Cool on a wire rack.
Prepare whipped cream. In a medium bowl, beat heavy cream until soft peaks form. Add sugar and vanilla, continue beating until stiff peaks form. Use immediately or store chilled.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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