Instructions

• Preheat oven to 350°F (175°C). Even if you're using pressure cooker, some steps still use the oven for the tube pan bake.
• Get an ungreased 10-inch tube pan ready. No grease means better rise.
• Sift together cake flour and half of the sugar. Set it aside for later.
• In a big bowl, beat egg whites, salt, and cream of tartar on medium-high till foamy. Watch that valve hiss in your pressure cooker as you prep nearby.
• Slowly add the remaining sugar while beating, keep going till you see stiff, glossy peaks. That's the texture you want- kinda like shiny clouds.
• Gently fold in vanilla, then carefully fold in the flour-sugar mixture in three parts. Do it slow so you don't deflate the batter. Volume's key here.
• Pour batter into tube pan and smooth the top. Pop it in the oven for 30-35 mins or till a skewer comes out clean. Then cool upside down till it chills completely.
• Meanwhile, chill a bowl and whip heavy cream with powdered sugar, add vanilla extract and fold in raspberries real gentle.
• Cut your cooled cake carefully, and either spread or spoon the raspberry cream on top. Serve right away or chill just a bit before digging in.