Individual strawberry jam cakes

from MS's Classical Christmas CD
makes 6

1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin
3/4 cup granulated sugar
1 tsp finely grated orange zest
2 large eggs, separated
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
6 tbs strawberry jam or preserves
1 1/2 cups confectioners' sugar
1/4 cup freshly squeezed orange juice

1. 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.

2. 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 witih 1 tbs jam. Top with remaining batter.

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