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.
