Preheat the oven to 350°F (175°C).

In a mixing bowl, sift together the cake flour and half of the granulated sugar. Set aside.

In a separate bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and salt, then continue to beat until soft peaks form.

Gradually add the remaining sugar, beating until stiff peaks form. Mix in the vanilla extract.

Gently fold the flour mixture into the egg whites using a rubber spatula until just combined.

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

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

Invert the cake pan onto a wire rack and let it cool completely before removing from the pan.

In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.

Once the cake is cooled, remove it from the pan and place it on a serving platter.

Spread the whipped cream over the top of the cake and garnish with fresh raspberries.

Slice and serve immediately.