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Individual Strawberry-Jam Cakes

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Why I Love This Recipe

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

Ingredients You'll Need

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

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