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These little muffin-cakes are a favorite in my house as an after-school snack. I also like to have mine with tea.

From Martha Stewart Living Magazine


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing tin
  • 3/4 cup granulated sugar
  • 1 teaspoon finely grated orange zest
  • 2 large eggs, separated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 6 tablespoons strawberry jam
  • 1 1/2 cups confectioner's sugar
  • 1/4 cup freshly squeezed orange juice


  • Preheat your oven to 350 degrees.
  • 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 flour, baking powder and salt.
  • Add flour mixture 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 confectioner's sugar and juice.
  • Place rack over parchment paper; drizzle cakes with glaze.
  • Makes 6 small cakes

Categories: Bread  Breakfast  Muffin  Oven 
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