1. Heat oven to 190 degC. Place egg whites, salt and cream of tartar in a bowl, then whisk with an electric mixer until soft peaks form. Beat in the vanilla.
2. Add the sugar gradually, a little at a time, beating well after each addition. Continue beating until the mixture is thick and glossy. Sift flour over the mixture and fold in until amalgamated.
3. Spoon mixture into six, ungreased one-cup-capacity cake or muffin tins. Bake for 15 minutes or until the cakes are golden brown, firm and coming away from the sides of the tins.
4. Cool in tins, then carefully remove (you may need to gently remove the cakes from the side of the tins with the end of a blunt knife). Drizzle cakes with pink icing and serve.

Pink icing

1. Sift icing sugar into a bowl to remove lumps. Stir in juice of a lemon, food colouring and just enough boiling water to form a smooth, pale-pink icing of a pourable consistency.