Preheat oven to 350°F (175°C). Line a 10-inch angel food cake pan with parchment paper.
Sift cake flour, ½ cup sugar, cream of tartar, vanilla, and almond extract together in a large bowl.
In a separate clean bowl, whip egg whites until frothy. Gradually add remaining 1 cup sugar, and whip to stiff glossy peaks.
Gently fold 1/3 of the meringue into the flour mixture to loosen. Carefully incorporate the remaining meringue in two additions, ensuring minimal mixing to avoid deflating bubbles.
Fold in strained raspberry puree until just combined, being careful not to overmix.
Pour batter into the prepared pan and smooth the top. Bake for 35-45 minutes, or until the cake pulls away from the pan edges and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes, then carefully invert it onto a serving platter to cool completely before serving.