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Heart-Shaped Orange Sponge
This soft, deeply orange-scented cake is made with oil instead of butter and kept light with whisked egg whites. Baked in the silicone heart mould, it holds a clean shape for a birthday or a romantic occasion, and the Zest 'n Press pulls both zest and juice from a single orange.
- Total time
- 75 min
- Prep
- 15 min
- Cook
- 50 min
- Rest
- 10 min
Ingredients
Method
Preheat the oven to 180 °C (350 °F) and grease the silicone heart mould lightly.
Take the zest from the orange and squeeze its juice with the Zest 'n Press.
In a large bowl, work the yolks with the sugar until the mixture turns pale and frothy, then stir in the oil, juice and zest for a smooth batter.
Sift the flour together with the baking powder and stir it in gradually.
Beat the egg whites to stiff peaks and add them to the batter with a spatula, lifting gently so they keep their volume.
Pour the batter into the mould, level the top and bake for 45 to 50 minutes, until a knife inserted in the centre comes out clean and the top is golden.
Let it rest a few minutes before turning out, then serve warm or at room temperature.
