To prepare topping, combine berries and sugar in a medium bowl. Cover and refrigerate until serving time. Combine sour cream, honey, and orange juice concentrate in a small bowl. Cover and refrigerate until serving time.
Preheat over to 350 degrees.
To prepare cake, sift together flour with 3/4 cup sugar. Sift again and set aside.
In a large non plastic bowl, beat egg whites until foamy using an electric mixer on medium speed (about 45 seconds) Add cream of tartar and salt.
Beat again on medium speed until soft peaks form when beater is slowly raised (about 1 1/2 minutes) Gradually beat in remaining sugar, 1/4 cup at a time. Turn Beater to high speed. Beat until egg whites are glossy and stiff peaks form (about 1 1/2 minutes)
Sprinkle vanilla and almond extract over egg whites. Sift flour mixture, 1/4 cup at a time, over egg whites. Gently fold in each addition of flour using a rubber spatula.
Pour batter into an ungreased 9 or 10" angel food tube pan. Using a knife, cut through batter to remove large air pockets. Smooth top.
Bake for 40-45 minutes, until cake is golden brown and top springs back when slightly touched.
Invert cake pan onto the neck of a bottle and let hang to cool, about 1 1/2 hours.
Run a knife along inside edge of pan and around tube to loosen cake. Invert onto a serving plate. Top each slice of cake with 2 tbsp berries. Drizzle with 1 tbsp orange cream sauce. Serve immediately.