individual jam cakes

Last week I snatched up a pound of organic strawberries and promptly forgot I stashed them in the crisper (shame on me).  They were looking rather drowsy when I dug them out a few days ago, but I'm not one to let such prized produce go to waste.  So, I made a batch of strawberry jam.  Yesterday I was searching for a simple, delicious dessert to make that night and came across this recipe for individual strawberry jam cakes.  I was tickled silly to use my very own homemade jam. These cakes are definitely addictive - I've already enjoyed one two today with my morning coffee.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature, plus more for 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 or preserves
1 1/2 cups confectioners' sugar
1/4 cup freshly squeezed orange juice

DIRECTIONS
Preheat 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 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. 

recipe via marthastewart.com