Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Sift 3/4 cup sugar, tapioca, cornstarch and potato starch together twice and set aside.
Beat eggwhites on medium speed and add the vanilla, cream of tartar and salt. Beat until soft peaks form.
Beat on high and add remaining sugar 1 tablespoon at a time until stiff peaks form.
Gradually fold in starch and sugar mixture about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Poke through the batter gently to remove large air bubbles.
Bake on the lowest oven rack at 350° for 45-55 minutes or until the top is a light brown and starts to crack. Turn the pan upside-down immediately and cool completely (about 2 hours)
Run your knife around the side and center tube of the pan to release it onto your cake plate. Top with whipped cream and fresh fruit.