Preheat oven to 325 degrees F. Butter and flour 1 large or 2 smaller angel food cake pans.
Using a stand mixer with the whisk attachment, 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 while you beat the egg whites (I transferred to a different bowl, scraped out my mixing bowl, and washed it).
Beat egg whites until stiff peaks form, about 4 minutes.
Fold egg whites into egg yolk mixture, a little at a time to be careful to not deflate the batter. Scrape into prepared pans. Bake for 40-50 minutes or until golden and the cake springs back just slightly when pressed. Cool upside down in pans on a wire rack (the cakes may fall out of the pan, which is ok).
Cook to room temperature. Serve with berries and whipped cream.