Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the sifted cake flour and half of the granulated sugar (1/2 cup). Whisk together and set aside.

In another bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.

Gradually add the remaining sugar (1/2 cup) while continuing to beat until stiff peaks form. Mix in the vanilla extract.

Gently fold in the flour mixture, being careful not to deflate the egg whites.

Pour the batter into an ungreased angel food cake pan and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until the cake is golden and springs back when touched.

Remove from the oven and invert the pan to cool completely before removing the cake.

While the cake is cooling, prepare the whipped cream. In a mixing bowl, beat the heavy cream with an electric mixer until it begins to thicken.

Add the powdered sugar and continue beating until stiff peaks form.

Wash and prepare the mixed berries by slicing the strawberries and leaving the blueberries and raspberries whole.

Once the cake is completely cooled, slice it into pieces.

Serve each slice topped with a generous dollop of whipped cream and a mix of fresh berries.

Enjoy your light and fluffy angel food cake dessert!