Boozy Orange Aperol Spritz cake

Name: Boozy Orange Aperol Spritz cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 50 g Vegetable oil; 80 g Granulated sugar (I used brown sugar but granulated works fine too (it will give a lighter sponge colour)); 1 Egg (room temp); 50 g Yogurt (Thick, Greek or Turkish style use on room temp); 80 g Pastry flour (AP works too); ½ teaspoon Baking powder; ½ teaspoon Baking soda; Pinch of salt; Orange zest (zest of 1 large orange); 30 g Granulated sugar; 30 g Orange juice (freshly squeezed); 20 g Aperol; 20 g Prosecco; 300 g Orange (cut into segments); 120 g Aperol; 150 g Prosecco; 120 g Orange juice (freshly squeezed); 6 Gelatine sheets; Orange zest; Rosemary