Preheat oven to 350°F (175°C). Have a 10-inch ungreased tube pan ready.

Sift cake flour and salt together twice. Whisk in 1/2 cup of the superfine sugar. Set aside.

Finely grind freeze-dried raspberries into a powder. Sift to remove seeds. Reserve 1 tbsp for whipped cream.

In a clean stand mixer bowl, whip room temp egg whites and cream of tartar on medium until frothy (2-3 min).

Gradually add remaining 1 1/4 cups superfine sugar, 2 tbsp at a time, whipping on medium-high. Whip until stiff, glossy peaks form. Add vanilla and almond extracts at the end.

Sift 1/4 of the flour mixture over the meringue. Gently fold in with a spatula. Repeat in 3 more additions.

With the final addition of flour, also sift in the raspberry powder. Fold just until evenly combined with a few streaks.

Gently pour batter into the ungreased tube pan. Smooth top. Run a knife through batter to pop air bubbles.

Bake for 35-40 minutes, until top is golden and springs back. Immediately invert pan to cool completely (1.5-2 hrs).

Once cool, run a knife around edges and tube. Remove cake from pan. Place on a serving plate.

For whipped cream: Whip cold cream, powdered sugar, reserved raspberry powder, and vanilla until medium peaks form.

Serve cake slices with a dollop of raspberry whipped cream and fresh berries.