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1
Preheat oven to 350 with rack in lower third.
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2
Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.
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3
Fit paper into pan.
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4
Do not grease pan.
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5
Sift flour, 1/2 cup sugar, and salt together.
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6
Sift again into a bowl.
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7
Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
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8
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy.
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9
Beat in cream of tartar and vanilla.
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10
Increase speed to medium high; beat until whites are nearly stiff.
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11
Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.
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12
Beat until peaks are almost stiff but not at all dry.
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13
Transfer egg whites to large bowl.
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14
Sift flour mixture over egg whites; fold in gently with large rubber spatula.
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15
Gently transfer one-third of batter to tube pan.
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16
Spoon 2 tablespoons mashed berries over egg whites.
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17
Spoon another third of batter into the pan; repeat with remaining mashed berries.
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18
Top with remaining batter.
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19
Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.
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20
Leave the top very textured with peaks in the meringue; do not smooth.
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21
Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes.
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22
(If top darkens too quickly, tent with foil.)
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23
Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.
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24
Run a knife around edges of the cake to loosen the sides.
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25
Unmold cake.
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26
Serve with sorbet (flavor of choice) and remaining whole raspberries.
