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Little angel food cakes with raspberry sauce

NZ Woman's Weekly

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1 cup	Sugar
2 cups	Raspberries

Beat egg whites only in a metal bowl with cream of tartar and salt until they form soft peaks. Add vanilla and almond essences. Slowly add the sugar, beating constantly until the egg whites are stiff but not dry. Sift flour and fold into the egg whites.
Line the base of six large muffin pans with baking paper. Fill with cake mixture. Bake at 180 degrees C for 25 minutes or until a skewer comes out clean. Cool in tins then invert on to a serving platter. Serve with raspberry sauce.
To make the suace place raspberries (fresh or frozen) and sugar in a food processor and process until roughly chopped.