Raspberry Angel Food Cake

Preheat oven to 325°F. Sift together cake flour and set aside in a small bowl.

Combine egg whites and cream of tartar in a large, completely grease-free mixing bowl. Beat on high speed until foamy, about 1-2 minutes.

Gradually add sugar to the egg white mixture while continuing to beat on high speed until stiff, glossy peaks form, about 8-10 minutes total.

Gently fold in vanilla extract and almond extract into the beaten egg whites with a rubber spatula until combined.

Sift the cake flour over the egg white mixture in 4 batches, gently folding each addition until just combined using a folding motion rather than stirring.

Fold the fresh raspberries carefully into the batter until evenly distributed, being careful not to crush the berries.

Pour the batter into an ungreased 10-inch angel food cake pan, smoothing the top gently with a spatula.

Bake in the preheated 325°F oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from oven and immediately invert the pan onto a bottle or cake stand so the cake cools completely upside down for at least 1 hour. This prevents the cake from collapsing.

Once completely cooled, run a thin knife around the edges and center tube of the pan to loosen the cake, then turn right-side up and remove from pan.

Slice with a serrated knife using a gentle sawing motion to preserve the delicate crumb structure.