Place egg whites in a large bowl; let stand at room temperature 15 minutes.
Grease an oven safe vessel appropriate for the amount of portions you are making (baking pan, muffin tin, or ramekin) with nonstick spray.
Place oven rack in the lowest position. Preheat oven to 350°.
Using a sifter or fine mesh strainer, sift flour and half of the sugar together twice in a bowl; set aside.
Add vinegar, vanilla and almond extracts, and salt to the egg whites; beat using an electric mixer (or by hand using a whisk) on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour/sugar mixture, about 1/2 cup at a time.
Gently spoon into a greased oven safe vessel. Cut through batter with a knife to remove air pockets. Gently bang on a cutting board to settle the batter. Bake until lightly browned and entire top appears dry, 20 to 30 minutes. Cool completely.
In a bowl whisk the cream until it turns into whipped cream.
Top the angel cake with whipped cream and berries.