Preheat oven to 350º and have on hand a 9” or 10” inch ungreased tube pan.
Sift cake flour, 3/4 cup sugar and salt together 3 times.
In a large bowl 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.
Let cool upside down for 1 ½ hours.
When ready slice a knife around the sides and unmold the cake.
TO MAKE THE RASPBERRY WHIPPED CREAM
Place raspberries in the bowl of a food processor or blender and process until smooth. Pass through a fine 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.