Preheat the oven to 350. In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.

Process the granulated sugar slightly, about 5-7 pulses. You don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.

Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar. Add the vanilla and almond extract and continue whipping on high speed.

Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.Continue whipping until stiff peaks form.

Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don't deflate the egg whites. (This is the key to good angel food cake.) Scoop into the prepared pan and smooth evenly.

Bake at 350 for 30 until lightly golden. Meanwhile lay out a clean thin dishcloth or floursack towel. Generously sprinkle the powdered sugar over the dishcloth in the shape of the cake roll.

After pulling the cake out of the oven use a knife or spatula to pull it away from the edges. Immediately roll up starting at the short end, WITH the towel inside. Let cool completely at room temperature for 1-2 hours.

In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla beat on low until combined. While beating on low, slowly pour in the whipped cream. Once the cream has been added beat for 3-4 minutes until it forms stiff peaks.

Carefully unroll the cooled cake. Leave it on the towel while you spread with half of the filling and top with half of the berries. Carefully roll back up (without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries.

Serve and enjoy! This cake is best eaten within 24 hours of making it.