Mix the yolk mixture: Separate egg whites and yolks. Whisk yolks with sugar, vanilla extract, and orange blossom extract until pale and creamy.

Stir in melted butter, then gradually add flour and milk. Mix until smooth.

Beat egg whites until stiff peaks form, gradually adding powdered sugar.

Gently fold the egg whites into the yolk mixture until fully combined.

Pour the batter into a buttered or parchment-lined mold.

Bake at 160°C (320°F) for 25 minutes, then lower to 150°C (300°F) and bake for another 25 minutes. Check doneness with a toothpick.

Allow the cake to cool, refrigerate for at least 2 hours, and serve.

Optional: Add fresh raspberries or strawberries at the bottom of the cake tin before baking for added flavor.