Preheat your oven to 350°F (175°C) and prepare a 10-inch tube pan without greasing it.

In a large mixing bowl, beat room temperature egg whites on medium speed until soft peaks form. Gradually add granulated sugar until glossy and stiff peaks form (5-7 minutes).

Sift cake flour over the whipped egg whites and gently fold in with sweeping motions.

Fold in the fresh raspberries carefully without overmixing.

Transfer batter to the prepared tube pan and bake for 30-35 minutes until the top is golden.

Remove from the oven, invert the pan onto a wire rack, and cool for at least an hour.

Run a knife around the edges of the pan to loosen, then invert onto a serving platter and dust with powdered sugar.