| 1. | Heat oven to 350°F. |
| 2. | To make the cake: In medium bowl, stir together flour, cocoa powder, salt and the 1/3 cup sugar. |
| 3. | In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining 1/2 cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat. |
| 4. | Fold flour mixture, one-third at a time, into egg white mixture. Place in an ungreased 9x5-inch loaf pan; bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes. |
| 5. | To make fruit sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool. |
| 6. | When cake has cooled, Loosen side of cake with knife or long metal spatula; remove from pan. Cut into 16 slices. |
| 7. | To serve, place 2 slices of cake onto each of 8 dessert plates. Top cake with peach mixture. |
