Preheat oven to 350F (177C) and line a large baking sheet or two 9 inch cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, and baking soda.

In a large bowl, whisk together the oil, sugar, salt, egg whites, sour cream, almond extract and vanilla extract until completely combined.

Slowly stir in flour mixture until just combined. Do not over mix.

Carefully pour milk in and mix well.

Spray two 9 inch cake pan OR 1 large baking sheet with non-stick cooking spray. Then line them with parchment paper and lightly spray again.

Divide batter evenly into the 2 cake pans or pour all of it into the baking sheet.

Bake for 22-25 minutes until they are baked through. If you have an instant read thermometer it will read 210F (99C)

Cool completely on wire racks before filling.

In a small pot, heat frozen berries until they release their juice. Strain to remove seeds. Set aside and cool.

In an electric mixer, whip egg whites and salt to soft peaks.

Boil water and sugar to soft ball stage (240F or 115C).

Carefully pour hot sugar syrup into egg white with mixer on lowest speed. Be VERY CAREFUL.

Increase speed to medium high and beat until bowl is completely cool to touch.

Beat on medium speed, add vanilla and 1 tablespoon butter at a time. Then mix in raspberry liquid.

If using baking sheet for cake, cut desired size and place on cake stand. Spread filling ½ inch thick and top with next layer of cake.

Refrigerate for ½ hour. Then coat cake with a very light coat of icing (crumb coat). Refrigerate again for ½ hour.

Cover cake with desired frosting and fresh raspberries.