1. Preheat your oven to 350°F (175°C).
2. In a bowl, sift together the cake flour and half of the granulated sugar.
3. In a separate bowl, beat the egg whites with salt and cream of tartar until soft peaks form.
4. Gradually add the remaining sugar and continue beating until stiff peaks form.
5. Gently fold in the flour mixture and vanilla extract until just combined.
6. Fold in the fresh raspberries carefully to avoid breaking them.
7. Pour the batter into an ungreased angel food cake pan.
8. Bake for 30-35 minutes or until the cake is golden and springs back when touched.
9. Invert the pan and let the cake cool completely before removing it from the pan.
10. Dust with powdered sugar before serving.

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