Preheat oven to 180°C/350°F. Adjust oven shelf to lowest position.

Push raspberries through a fine sieve into a small bowl and discard seeds. Sift flours and ¼ cup (55g) sugar together five times.

Beat egg whites in a large bowl with an electric mixer until foamy, beat in cream of tartar. Gradually add remaining sugar, beating until sugar dissolves and mixture is very thick and glossy.

Whisk in orange blossom water. Sift one-third of the flour mixture on meringue and gently fold through using a balloon whisk. Repeat with remaining flour mixture in batches. If your whisk is tear-dropped, you can still use it, just take care to use a gentle folding action.

Transfer one-third of the cake mixture to a medium bowl and fold in raspberry puree. Carefully fold raspberry mixture into remaining cake mixture, swirling to create a marbled effect. Spoon mixture into an ungreased tubular 25cm angel food cake pan with a removal base, smooth surface.

Bake cake for 30 minutes or until cake springs back when pressed lightly with a finger.

Place a piece of baking paper, just larger than the pan on a work surface. Immediately turn hot pan upside-down on the paper and leave to cool completely in this position.

Once baked, it is important to invert the cake to keep the air suspended through it, otherwise it will sink like a soufflé. You may need to run a spatula around the cake to release it.

Make orange blossom icing. Sift icing sugar into a small bowl and stir in orange blossom water and enough of the juice to form an icing the consistency of honey. For a more pronounced flavour, use a middle eastern brand of orange blossom water.

Drizzle cooled cake with icing and decorate with flowers or fresh raspberries.