Beat 6 egg whites (stiff) adding 2 cups sugar very gradually. Add 1 teaspoon vanilla and 1 teaspoon cider vinegar. Bake in 2 well buttered 9 inch cake tins at 300 degrees for 1 hour. Turn off oven and let cool completely. Place 1 meringue on cake plate. Top with 1/2 pint heavy cream, whipped and 1 package frozen raspberries. Place second meringue on top of first. Cover with another 1/2 pint of heavy cream, whipped and another package of frozen raspberries. Refrigerate several hours before serving. I use the cardboard box of juicy raspberries, not the polybag of individually frozen berries. This may not turn out looking like a work of art, but once you taste it, you won't care. This is always my children's requested birthday cake! An old family recipe.