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Item Code: 10A10667

Tala Performance Non-Stick Mini Heart Shape Springform Cake Pan

This Mini Heart Shaped Cake Tin with a fast-release springform mechanism is perfect for making special heart-shaped mini cakes. From the Tala Performance range of bakeware.


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Sturdy and robust, the Tala Performance range of baking and roasting kitchenware has been revolutionising the way food enthusiasts and professionals have been grilling, roasting and baking their meals. Built from heavy-duty robust 1.0mm thick carbon steel, with a super durable non-stick coating, Tala Performance will deliver outstanding results time after time. 
With over 60 pieces in the range, from cake tins and baking trays, to roasters and pie dishes, the collection is specifically designed for space saving in mind and has a ten year quality guarantee, meaning you can trust these products are designed to last a lifetime.
The range is designed with beautifully rolled edges, to provide extra strength and making each piece rust resistant; these products will never warp, even after extreme use and high oven temperatures. 
Food is released flawlessly and intact, allowing you to cook with little or no added grease or oil for healthier results.
The non-stick qualities of the range is due to the superior Whitford Eclipse double layered coating which is used. Whitford are a world specialist in non-stick coatings and extensive testing and research has confirmed that the Whitford Eclipse is the very best non-stick coating available, out-performing other conventional coatings. The coating is applied using the best methods and the finest state of the art non-stick spray coating facilities, meaning a continuous and stable coating is used, so each batch is the same. Its outstanding non-stick qualities are also completely PFOA (perfluorooctanoic acid) and BPA free.

Click here to read more about our Performance Bakeware range



Create a delicious sponge cake with your Mini Heart Shape Springform cake pan. 





50g/2oz butter or margarine, softened

50g/2oz caster sugar

1 free-range egg, lightly beaten

1/4 tsp vanilla extract

50g/2oz self-raising flour

1 tbsp milk



1. Preheat the oven to 180°C / fan 160°C / gas mark 4. Grease the baking tin.

2. Cream the butter and sugar together in a bowl until light and fluffy.

Beat in the egg a little at a time. Stir in the vanilla extract.

3. Fold in the flour, adding a little milk. Spoon the mixture into the cake tin
until two thirds full.

4. Bake in the oven for 10–15 minutes, or until golden-brown on top.

A skewer inserted should come out clean if they are ready. Remove from
the oven, set aside for 10 minutes then place on a wire rack to cool.   



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