Preheat the oven to 350°F (175°C).

In a mixing bowl, sift together the cake flour and 1/2 cup of granulated sugar.

In another bowl, beat the egg whites until foamy, then add cream of tartar and salt. Continue beating until soft peaks form.

Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff peaks form.

Gently fold in the flour mixture and vanilla extract using a rubber spatula.

Pour the batter into an ungreased angel food cake pan and smooth the top.

Bake for 30-35 minutes or until the cake is golden and springs back when touched.

Invert the pan to cool completely before removing the cake.

In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the cake is cooled, slice it and serve with whipped cream and fresh raspberries on top.