1. Preheat the oven to 350 degrees.

2. With a fine sieve, sift together flour and 3/4 cup of the sugar four times.

3. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.

4. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

5. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.

6. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.

7. Just before serving, poke the top of the angel food cake all over with a skewer. Pour glaze over cake and garnish with lime zest.