Preheat the oven to 400F
Sift the flour, salt and baking soda together on a sheet of wax paper and set aside.
In a stand mixer beat the egg yolks until thickened and lemon colored; add 1/3 cup of the sugar, orange flower water, and zest.
Transfer the mixture to a large bowl. Wash the bowl and with the whisk attachment.
Beat the egg whites until soft peaks begin to form, then gradually beat in the remaining 1/3 cup sugar. Beat until whites do not fall off when the whisk attachment is lifted but don't make them so dry that it will be difficult to fold them into the egg yolk batter.
Fold whites a third at a time into the batter. Sprinkle the top of the batter with 1/3 of the flour mixture and fold in gently; do this two more times with the flour mixture.
Pour the batter into a parchment or wax paper or parchment paper lined10x 15-inch glass baking dish. Spray the paper with flour /butter spray.
Bake for 12 minutes or until the cake is evenly browned and springs back when poked with your finger.
Turn the pan upside down onto a clean cotton towel which has been generously dusted with confectioners' sugar. when it cools place back in baking dish.
Meanwhile prepare the filling:
marinate half of sliced strawberries in 2 tablespoonful of sugar
Beat the cream with the 1 tablespoonful powdered sugar and vanilla extract until stiff. Gently fold in the one-half of marinated strawberries.
Spread about the cream mixture evenly over the surface of the cake.
Add the rest of the quartered strawberries, blueberrries and toasted almond slices for garnish on the top and a few mint leaves. Refrigerate the cake at least an hour
Use a serrated knife to cut and serve.