Fairy Cake 1900's

Fairy Cake 1900's 4 eggs, separated 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 cups sugar 1 1/2 cups flour Pinch salt Preheat oven to 325 degrees. Butter and flour 1 large angel food cake pans. Beat egg yolks on high speed with 7 tablespoons cold water, vanilla and almond extracts for 2-3 minutes, or until light. Add sugar and mix on medium-high another 2 minutes. Add flour and mix on medium-high another 2 minutes. Set aside. In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into egg yolk mixture, a little at a time to be careful to not deflate the batter. Scrape into prepared pan. Bake for 40-50 minutes or until golden and the cake springs back just slightly when pressed. Cool upside down in pan on a wire rack. Cook to room temperature. Serve with berries and whipped cream.