Raspberry Angel Food Cake

10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.

Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally.

Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed.

Pour into an ungreased 10-in. tube pan.

Bake at 325F for 40-45 minutes or until lightly browned and entire top appears dry.

Immediately invert cake pan; cool completely, about 1 hour.

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