Make cake: Place egg whites in bowl of stand mixer fitted with whisk attachment. Position oven rack in lower third of oven preheated to 350˚F. Sift flour, confectioners’ sugar, and salt onto sheet of parchment paper. Return flour mixture to sifter and repeat twice. Set aside.
Whip egg whites in mixer until frothy. Add cream of tartar and whip on medium speed until foamy. With mixer running, gradually add sugar and whisk until soft peaks form. (Be careful to avoid overwhipping to point of stiff peaks, which causes cake to collapse when baking.) Turn mixer off and fold vanilla in with spatula to incorporate.
Sprinkle one quarter of flour mixture over whites and fold in with spatula. Repeat with remaining flour mixture, folding in a quarter of mixture at a time. With large spoon, carefully transfer mixture into ungreased 10-inch tube pan.
Bake 40 to 45 minutes, until cake is lightly golden, it springs back when touched, and wooden toothpick inserted into center comes out clean. Invert cake pan onto cooling rack. Let cake cool completely before removing from pan. Once cool, remove from pan and allow to cool additional 30 minutes.
Make raspberry chipotle glaze: In medium bowl, whisk together confectioners’ sugar, ground raspberries, chipotle. Add vanilla and lemon juice and whisk until smooth. (The consistency should be thin enough that it pours easily but is still thick enough to spread.)
Transfer cooled cake onto plate. Pour glaze over top and, using offset spatula, quickly smooth glaze so it coats cake top and drizzles down sides of cake evenly. Garnish with fresh raspberries. Let glazed cake sit at least 1 hour before serving.