Strawberry-Jam Cakes

Ingredients:

Unsalted butter                                                            ½ cup

Sugar                                                                                 ¾ cup

Orange zest                                                                    1 teaspoon

Eggs                                                                                    2 whole

All purpose flour                                                           1-1/2 cup

Baking powder                                                              ½ teaspoon

Salt                                                                                       ¼ teaspoon

Milk                                                                                     ¼ cup

Strawberries jam                                                           6 tablespoon

Fresh Orange juice                                                        ¼ cup

Condensed milk                                                             1-1/2 cup

Method:

Preheat oven to 180°C. 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 condensed milk and juice. Place rack over parchment paper; drizzle cakes with glaze.