Raspberry Angel Food Cake

10 Egg whites
1 1/4 ts Cream of tartar
1 ts Vanilla extract
1/2 ts Almond extract
1/2 c Sugar
1 c Cake flour
2 c 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 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour. Yield: 16 servings.

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