1. Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready.

2. In a small bowl, sift together cake flour and 1/2 cup sugar. Set aside.

3. In a large mixing bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

4. Gradually add remaining 1 cup sugar, a few tablespoons at a time, beating until glossy stiff peaks form.

5. Add vanilla and almond extract; mix gently to combine.

6. Sift flour mixture over the egg whites in three additions, gently folding with a spatula after each until just combined.

7. Gently fold in 1 cup of chopped fresh raspberries.

8. Spoon batter into an ungreased tube pan and smooth the top.

9. Bake for 35–40 minutes or until the top is golden and springs back when lightly touched.

10. Invert the pan immediately onto a bottle or cooling rack and let cool completely.

11. Once cooled, loosen edges with a knife and remove from pan.

12. Whip heavy cream with powdered sugar until soft peaks form.

13. Serve slices of cake topped with whipped cream and fresh raspberries.