Ingredients
10 egg whites1-1/4 teaspoons cream of tartar1 teaspoon vanilla extract1/2 teaspoon almond extract1/2 cup sugar1 cup cake flour2 cups fresh raspberries
Preparation
In a 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° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.
