Preheat oven to 325.
Grease an 8X8 pan, set aside.
In a small mixing bowl, whip egg whites until stiff peaks form. Set aside.
In a separate mixing bowl, combine egg yolks and powdered sugar until the mixture turns a pale, creamy color.
Stir in melted butter and water. Mix in flour and stir until fully mixed through.
Split the vanilla bean in half lengthwise and spread open. Using a knife, scrape out the seeds and add it to the mixture.
Slowly mix in the milk.
Fold in the egg whites in small batches and then pour the batter into the pan. Sprinkle fresh raspberries on top. Bake for 45-55 minutes or until the edges have set but the center is still jiggly.
Cool cake completely (I recommend storing it in the fridge until just before serving) then slice. Enjoy!