Heat oven to fan assisted 160C/ 180C / 350F / gas 4 and have your tube pan at the ready. Sift together sugar, flour, and salt over a square of parchment or waxed paper. Then sift them again. Set aside

In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium speed until foamy; add cream of tartar and vanilla. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour mixture in three additions.

Spoon batter into an ungreased 10-inch tube pan with a removable bottom. Run a knife through the batter to pop any air pockets. Bake until cake is golden in color and springs back when gently pressed, about 40 - 45 minutes.

Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube.

Top with lots of vanilla bean whipped cream and fresh berries.