Begin by placing your egg whites in a large bowl at room temperature for about 30 minutes.

Sift together 0.5 cups of sugar and the cake flour twice, ensuring a light combination devoid of lumps.

Position the oven rack at the lowest level and preheat your oven to 350°F (175°C).

In your bowl with the egg whites, add the cream of tartar, vanilla extract, almond extract, and salt. Beat on medium speed until soft peaks form, about 3-5 minutes.

Gradually add the remaining sugar, two tablespoons at a time, while continuing to beat on high until you reach stiff peaks, approximately 2-4 minutes more.

Gently fold the sifted flour mixture into the whipped egg whites, adding about 0.5 cups at a time.

Spoon the batter into an ungreased 10-inch tube pan and distribute evenly.

Place the pan in the preheated oven and bake for 35-40 minutes until the top is lightly browned and springs back when touched.

Invert the pan immediately and allow the cake to cool completely for about 1 hour.

Once cooled, run a knife along the edges to loosen the cake gently and remove it from the pan.

Serve topped with whipped cream and fresh berries.