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Orange Heart Cake
A soft, fragrant orange cake made with oil rather than butter and lightened with whisked egg whites. Baked in the silicone heart mould, it comes out with a clean shape for an anniversary or Valentine's Day, and the Zest 'n Press gets both zest and juice from one orange.
- Total time
- 75 min
- Prep
- 15 min
- Cook
- 50 min
- Rest
- 10 min
Ingredients
Method
Heat the oven to 180 °C (350 °F). Lightly butter the Tupperware silicone heart mould.
Zest the orange and squeeze its juice with the Tupperware Zest 'n Press.
In a large bowl, beat the egg yolks with the sugar until pale and frothy. Add the oil, orange juice and zest and mix to a smooth batter.
Sift the flour with the baking powder and fold it in a little at a time.
Whisk the egg whites to stiff peaks. Fold them into the batter with a spatula, lifting from the bottom so they stay airy.
Pour the batter into the mould, smooth the top and bake for 45 to 50 minutes, until golden and a knife inserted in the centre comes out clean.
Leave to cool for a few minutes before turning out. Serve warm or cold.
