Preheat oven to 350°F.

Using a large bowl, sift together the flour and 2/3 cup of sugar. Stir until well combined; set aside.

Using a countertop mixer fitted with the whisk attachment, add the egg whites, salt and cream of tartar. Beat until soft peaks form.

Gradually add the remaining sugar that was not mixed with the flour to the bowl. After each addition, mix on medium speed until combined.

Add the creamer and mix until combined.

Finally, fold the flour-sugar mixture into the egg white mixture until it is fully absorbed. (Note: Take care not to overmix the batter at this stage.)

Gently spoon batter into an ungreased tube pan.

Bake at 350°F for 34-36 minutes, or until top of cake is light golden brown in color. (Tip: Insert a toothpick into the center of the cake. If it comes out dry or with just a crumb or two, then cake is done.)

Leave cake in pan and turn upside down on a cooling rack; cool for at least 1 hour.

Loosen edges of cake and carefully remove cake from pan; serve with whipped cream and assorted fresh berries.