Angel Food Cake with Raspberry Whipped Cream

For the cake:
Preheat oven to 350ºF and have on hand a 9” or 10” inch ungreased tube pan.

Sift together the cake flour, half of the sugar and salt 3 times in a medium sized bowl. Set aside.

In a large bowl using an electric mixer, beat egg whites, water, orange or lemon juice, cream of tartar, vanilla and almond extract on low speed for 1 minute. Increase the speed to medium and beat until a soft, slightly translucent foam is produced, about 1 ½ to 3 minutes.

Gradually beat in the rest of the sugar 1 tablespoon at a time. After all the sugar is added continue to beat the mixture on medium speed until the mixture is glossy and can hold soft peaks; it is important not to beat until stiff.

Transfer mixture to a 4 to 6 quart mixing bowl, and sift 1/7 of the flour mixture over the egg whites. Fold in the flour mixture until mostly incorporated and repeat 6 more times. The final time gently mix until no trace of flour remains.

Pour the batter into the tube pan leveling out the top with a spatula. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Remove pan from oven. Let it cool upside down for 1 ½ hours.

When ready, slide a knife around the sides of the pan and un-mold the cake.

For the whipped cream:
Place raspberries in the bowl of a food processor or blender and process until smooth. Pass it into a bowl through a fine mesh strainer and discard seeds.

Combine cream, powdered sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree until mostly incorporated.

Serve whipped cream next to a slice of cake and enjoy.