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