Creating the perfect Angel Food Cake with Berries is straightforward. Follow these steps carefully:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Do not grease the pan to allow the cake to climb properly.

2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, 1 cup of sugar, and salt. Set aside.

3. Beat Egg Whites: In a large mixing bowl, beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.

4. Add Sugar Gradually: Gradually add the remaining ½ cup of sugar, once tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form.

5. Incorporate Extracts: Mix in the vanilla and almond extracts.

6. Fold in Dry Ingredients: Sift the flour mixture over the egg white mixture in three parts, gently folding in each addition using a rubber spatula. Be careful not to deflate the egg whites.

7. Transfer to Cake Pan: Pour the batter into an ungreased 10-inch tube pan. Gently smooth the top with a spatula.

8. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

9. Cool the Cake: Remove the cake from the oven and invert the pan immediately. Allow it to cool completely while upside down on a wire rack. This prevents the cake from collapsing.

10. Remove from Pan: Once cool, carefully run a knife around the edges and in the middle tube of the pan to release the cake. Invert onto a serving plate.

11. Prepare Berries: While the cake cools, rinse the berries and pat them dry. You may slice the strawberries if desired.

12. Serve and Enjoy: Serve slices of the angel food cake topped with fresh mixed berries. If you like, add a dollop of whipped cream and garnish with mint leaves for an extra touch.