10 egg whites
1-1/4 tsps. cream of tartar
1 tsp. vanilla extract
1/2 tsp. 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 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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