Individual Strawberry Jam Cakes

Martha Stewart Living

Makes 6 servings

    1/2 cup unsalted butter room temp                              
    3/4 cup sugar                                                  
    1 teaspoon orange zest                                         
    2 eggs separated                                               
    1 1/2 cups flour                                               
    1/2 teaspoon baking powder                                     
    1/4 teaspoon salt                                              
    1/4 cup milk                                                   
    6 tablespoons strawberry jam                                   
    1 1/2 cups confectioners' sugar                                
    1/4 cup orange juice                                           

PREP TIME: 10 MIN./TOTAL TIME: 60 MIN.

Preheat oven to 350°. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.

In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.

Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.