Preheat the oven to 350°F.

Add the sugar to a food processor or blender and process for 1 minute.

Sift it into a bowl using a fine mesh sieve, discarding any clumps.

Then, pour the sugar back into the processor and sift it back into the bowl once more, discarding any clumps as before.

Add the flour and salt to the food processor and pulse 15 times, then sift it into a separate bowl, pour it back into the processor, and sift it once more after discarding any clumps.

In the bowl of a stand mixer or a regular large bowl, beat the egg whites and cream of tartar at medium speed until foamy.

Gradually add 3/4 cup of sugar, a tablespoon at a time.

Stir in the vanilla extract and continue beating until stiff peaks form.

Gently fold the flour mixture into the egg whites a third at a time. (Do not overmix or the air will escape, and the cake won’t be fluffy. Simply fold it in until just combined.)

Spoon the batter into an ungreased angel food cake pan and gently smooth the top. (It must be ungreased so that the cake can grab onto the sides as it bakes, since there is so little flour to help it rise and hold its shape.)

Invert the pan immediately after baking and let the cake cool completely for about 2 hours. (Inverting it keeps the cake from collapsing in on itself.)

Use a thin icing spatula or knife to work around the edges to loosen the cake, then remove it.

Serve slices with fresh whipped cream, homemade raspberry sauce, and fresh mint if desired.