Preheat oven to 350°F. Line a 10-inch loaf pan with tin foil*, leaving overhang on two sides.

Sift together cake flour and powdered sugar into a medium bowl. Set aside. 

To the bowl of a stand mixer, or large bowl, add egg whites, cream of tartar and salt. Beat with a whisk attachment, increasing speed to medium-high. Beat until soft peaks form. With mixer on low, add vanilla and granulated sugar. Increase speed, continuing to mix until stiff peaks form. Fold in flour mixture until fully combined. Carefully transfer to the prepared loaf pan. Spread batter equally into all corners and level off the top. 

Bake for 50-60 minutes or until a golden brown. 

Invert pan, to cool upside down. Large soup or vegetable cans will work well for this. Cool cake for a minimum of 1 hour before flipping back over.

Meanwhile, prepare whipped cream. In a medium bowl, beat together heavy cream and powdered sugar until stiff peaks form. Keep chilled until ready to use. 

Carefully loosen cake from pan, use foil to help lift cake from pan. Use a serrated knife to carefully slice portions of cake into desired sizes. Serve with pineapple compote and whipped cream. 

Store remaining cake in an airtight container for up a week.