Preheat oven to convection 350 degrees F.
Whisk together cake flour and powdered sugar. Set aside.
In the bowl of your electric standing mixer, beat egg whites, cream of tarter, and salt until thick and foamy.
With the mixer going, add granulated sugar approx. 2 Tbsp at a time, letting the sugar mix between increments.
Continue beating the meringue until stiff peaks form. Test to see how stiff your meringue is on your beater. You don't want it to droop, or flop around when you move the beater. The meringue should hold its shape perfectly, stand pretty much upright, and remain rigid when you move the beater. It should also still be shiny, so take care not to overbeat.
With a spatula, fold in vanilla and almond extract.
Sift your powdered sugar/cake flour mixture into your meringue in approx. 1/2 cup increments, folding it in GENTLY to incorporate after each addition. Don't overmix.
Spread your batter into an ungreased angel food cake pan, and cut/swirl through the batter with a knife to remove air bubbles. Or, you can sprinkle your jello powder over the top, and swirl it into the batter with a knife.
Bake in preheated oven for 45 min, or until angel food cake is risen, cracked, golden brown, and a skewer inserted in the center comes out with moist crumbs.
When your angel food cake comes out of the oven, flip it, and allow it to cool. Before serving, cut around the edges of the cake pan with a sawing motion and around the funnel to loosen the cake. Flip it unto your serving plate, and remove the cake pan. Cut under the funnel plate with a sawing motion to loosen the funnel from the cake. Then remove the funnel.
Cut into slices and serve with berry sauce and whipped cream.