Preheat your oven to 350°F (175°C) and prepare an ungreased tube pan.

In a large mixing bowl, beat room temperature egg whites until frothy before adding granulated sugar gradually, then increase to high speed until stiff peaks form.

Sift cake flour and a pinch of salt in a separate bowl, then gently fold into the whipped egg whites.

Carefully fold in the raspberries to maintain their shape.

Pour the batter into the tube pan and bake for 30-35 minutes until golden.

Once baked, invert the cake to cool for 1-2 hours to maintain its height.

Remove from the pan, dust with powdered sugar, and serve with whipped cream or fresh berries.