For the angel cake:

1. Preheat oven to 325 degrees.
2. In a food processor spin the sugar until it is superfine (if using regular granulated sugar).
3. Sift half the sugar with the salt and flour. Set the other half aside.
4. Add the egg whites, cream of tartar, water, and extract to a stand mixer. Whisk until foamy. Gradually add the sugar. Whip until stiff peaks have been formed.
5. Evenly distribute about 1/3 of the dry ingredients over the egg whites, then use a rubber spatula to gently fold them into the mixture until incorporated.
6. Add another 1/3 of the dry ingredients in the same manner followed by the last 1/3 until the batter is smooth and homogenous.
7. Spoon the batter into an un-buttered tube pan and gently tap the base on a counter to settle the batter and mitigate air pockets.
8. Even out the top surface of the batter with a palette knife.
9. Bake the cake for 45-50 minutes or until it is golden brown in color and a wooden skewer comes out clean after being inserted into the center.
10. After the cake is done, invert the pan onto a sturdy bottle in the center of the pan’s hole or two bowls or cans at each handle to allow the cake to cool upside down for 90 minutes.

For the strawberry coulis:

1. Combine all ingredients in a blender jar and process at high speed until very smooth.
2. For additional refinement, strain the coulis through a fine mesh sieve.
3. This coulis may be prepoared a day ahead of time.

For the chantilly:

1. Combine all ingredients in a mixing bowl or stand mixer.
2. Whip the cream just until stiff peaks develop.
3. Store chilled until needed.   For best results, prepare this less than 2 hours before serving.