Pour the aquafaba into a saucepan and simmer over medium heat for 10 to 15 minutes until reduced to 1 cup. Cool completely, then chill for 30 minutes.
Preheat the oven to 325 F. Sift the cake flour, salt and 1/2 cup of the superfine sugar together twice and set aside. Do not grease the tube pan.
In a very clean stand mixer bowl, whip the chilled aquafaba and cream of tartar on medium high speed for 5 to 6 minutes until soft peaks form.
With the mixer running, add the remaining 3/4 cup sugar one tablespoon at a time. Keep whipping for 6 to 8 more minutes until the meringue is thick, glossy and holds stiff peaks. Beat in the vanilla and almond extract.
Sift one third of the flour mixture over the meringue and fold gently with a spatula. Repeat twice more, folding just until no streaks of flour remain.
Spoon the batter into a 10 inch ungreased tube pan and smooth the top. Run a butter knife through the batter once to remove large air pockets.
Bake for 40 to 45 minutes until the top is golden and springs back when lightly pressed.
Immediately invert the pan onto a bottle or its feet and let the cake hang upside down until completely cool, about 2 hours. Run a thin spatula around the edges to release and serve with berries and whipped cream.
