Separate the eggs. It's very important that you do not get any yolk into your egg whites. Separate them one at a time putting the whites into a small dish individually and reserving the yolks for another use. As each white comes out without any yolk, add it to a large mixing bowl. If you get any yolk in with the egg white, don't use that one for this recipe. Use another egg and a clean small dish. Let egg whites sit half an hour to come to room temperature.
Meanwhile, preheat oven to 350. Line the bottom only of a 9-inch tube pan with parchment paper.
Combine flours, ½ cup sugar, and salt in food processor.
Beat egg whites until stiff peaks form, adding cream of tartar and vanilla during the process. Also, slowly add ¼-cup raw sugar as the egg whites come close to being stiffly beaten.
Gently stir about ⅓ of the beaten egg-white mixture into the flour mixture until the dry ingredients are all incorporated.
Then, very gently fold this new wet/dry mixture into the stiff egg whites. The goal is to have the two well-combined without beating the air pockets out of the egg whites.
Add the batter to an ungreased tube pan. Gently smooth it out just a little without pressing it down.
Bake in preheated oven for 45 minutes. Invert to cool in such a way as to allow air flow all around it. Simply leaving the pan upside down on a cooling rack works well if the cake has not risen above the top of the pan. If it has, you might try to balance the centre tube on an unopened can. Allow the cake to cool completely before sliding a knife around the edges and removing it from the pan.
Serve with whipped cream (coconut or dairy) and fresh berries.