Preparation / Directions:
Preheat the oven to 350F. Beat the egg whites, cream of tartar and salt in a large bowl until they form soft peaks. Add the vanilla. Gradually add the sugar, beating until the whites are stiff and shiny, but not dry. Sift the flour onto the egg whites and sprinkle the raspberries over the top. Using a rubber spatula, gently fold in the flour and berries. Spoon the mixture into an ungreased 10-inch tube pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Invert the pan onto a cake rack and let it cool completely without removing the cake from the pan. When the cake is cool, carefully remove the pan. Serve with more raspberries and whipped cream.