Raspberry Angel Food Cake

1. 1

   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.

2. 2

   Bake at 325u00b0 for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour.

* Per serving · 4 servings · Values may vary.

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