1. Preheat your oven to 350°F (175°C).
2. In a bowl, sift together the cake flour and half of the sugar.
3. In a separate bowl, beat the egg whites until foamy, then add cream of tartar and salt.
4. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
5. Gently fold in the flour mixture and vanilla extract.
6. Pour the batter into an ungreased angel food cake pan.
7. Bake for 35-40 minutes or until the cake is golden and springs back when touched.
8. Remove from the oven and invert the pan to cool completely.
9. Once cooled, carefully remove the cake from the pan and top with fresh raspberries.

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