Mini orange sponge cake
1 egg yolk
70 g sugar
½ packet of baking powder
65 g flour
80 g butter
1 teaspoon of natural vanilla extract
1 ½ tablespoon of orange blossom flavoring
10 candied orange peels (recipe, skip the chocolate part)
In a bowl, beat the eggs, yolk and sugar until they have doubled in size and are fluffy and creamy. It is best to use an electric mixer and run it for 3 minutes. Then add the flavorings, flour (sifted) and baking powder. Finally, pour in the melted butter and add the orange peels (finely chopped).
Butter small silicone molds and fill them up to 2/3 with dough. Place the molds on a large baking dish and pop them in the oven preheated to 210°C for 5 minutes, then reduce the temperature to 180°C and cook for another 8 to 10 minutes.
Let cool, before unmolding the mini sponge cakes. Store in a cookie jar in a cool place. They stay incredibly soft for a few days.