In a medium bowl, whisk the dry ingredients (1 cup flour, ¾ cup sugar and ½ teaspoon salt) together. Set the bowl aside.
Separate the eggs, placing one egg white at a time into a liquid measuring cup and then adding that one egg white to a large mixing bowl (use a stand mixer bowl, if you have one.) There must not be any yolk or shell in your whites. If any yolk gets into your egg white, you will need to replace the egg white. (You can place the yolks into a storage container to save in the refrigerator for another use within 2-4 days.)
Preheat your oven to 325 degrees F. (The cake will need to bake on the center rack, so make sure there is enough room above it. You may have to adjust the top rack.)
Add the vanilla and almond extract to the bowl of egg whites. Beat with a mixer, using a whisk attachment, on medium high for about a minute, just until the whites are frothy.
Sprinkle the cream of tartar on top of the foamy whites and continue beating on medium high until soft peaks form, which should take 2-3 minutes.
Add the sugar ¼ cup at a time (¾ cup sugar total) until fully incorporated. Continue beating until glossy, stiff peaks form. (See the photo in the post.) The peaks should stand up firmly; if they fall over, they're still too soft. It will take several minutes.
Use a rubber spatula to gently fold the dry ingredients into the beaten egg whites, until you no longer see any flour in the bowl.
Transfer the batter to the ungreased angel food cake pan. Smooth the top with your spatula.
Place the pan on the center rack of your oven and bake for 40-45 minutes. (If you used extra-large egg whites, allow an extra 5-10 minutes for baking.) The cake is done when it's golden brown on top, the cake springs back when lightly touched, and any cracks are dry to the touch. You should not see an indentation from your finger after pressing the cake's surface.
Let the angel food cool by placing the cake upside down onto a funnel (the spout goes into the hole of the pan.) If you don't have a funnel, try a bottle with a narrow spout, or place the cake upside down on a cooling rack.
While your cake is baking, gently rinse the raspberries and remove any debris. Place the berries pointy-side up on paper towels to dry.
To make the whipped cream, place the heavy whipping cream in a clean, large, stainless steel mixing bowl. Add in the almond extract and beat with a mixer until frothy. Gradually add the fruit spread and confectioners sugar, beating until combined. Continue beating until you have stiff whipped cream.
Pat the raspberries dry with a paper towel. Place about ⅓ of the whipped cream into a small bowl. Stir in 6 ounces of the raspberries (use half of them).
When your cake is cool, slide a knife around the edges of the pan and gently remove the cake, placing in onto a dinner plate, right side up. Have another dinner plate ready for when you split the cake in half.
To assemble the angel food layer cake, use a serrated knife to split the cake in half horizontally, into two equal layers. (See photos.) Set the top half aside on an extra plate.
Dig out a tunnel in the bottom cake layer by gently pulling out morsels of cake about one inch from the edges all around and one inch from the center. Do not dig all the way to the bottom; you are making a ditch for the whipped cream. You can eat the cake morsels you pulled out; they're not needed for the cake.
If you'll be using a cake stand, place the bottom half of the cake on the cake stand before assembling and decorating. Fill the cake tunnel with the small portion of whipped cream that has the raspberries mixed in. Spread it over the bottom cake layer too.
Place the top cake layer over the bottom layer, keeping the browned part on top. Frost the cake with the remaining whipped cream, making sure to cover the top, sides and inside the center hole.
Decorate the cake with the remaining 6 ounces of raspberries.
The cake can be eaten right away, but tastes great chilled. Serve plain or with liqueur like amaretto or Chambord drizzled on top, if desired. Store leftover cake covered in the refrigerator for up to four days. Don't freeze it (because of the whipped cream).
If you decide to use a cake mix instead of making this from scratch, add 1 teaspoon of almond extract to the mix. After baking, cool the cake in the pan by placing it upside down over a funnel or narrow bottle as directed above.
Make sure you have at least a couple of extra eggs on hand in case you mess up while separating the whites.