Make the Raspberry Amaretto Sauce: Rinse raspberries. Place in blender with remaining ingredients and puree until smooth. Pour through fine sieve to remove seeds. Set aside
Preheat oven to 325⁰. Beat egg white, cream of tartar, and salt with an electric mixer until they form soft peaks. Continue to beat while adding the vanilla and almond extracts, followed by the sugar. Add sugar a little at a time. Continue to beat until peaks are stiff and shiny. Remove bowl from mixer. Sift flour over the top of the eggs, then sprinkle with raspberries. Gently fold into egg whites with a rubber spatula.
Spoon into ungreased tube pan and bake 40 minutes, until a wood pick inserted near the center comes out clean. Invert onto a wire rack. Cook completely, then invert and use spatula to loosen cake from pan.
Place serving plate upside down on top of cake pan. Hold firmly and turn over. Pull pan straight up, then remove tube insert. Slice cake and pour Raspberry Amaretto Sauce over each piece.
Each slice of cake has:Calories: 218