STRAWBERRY JAM CAKES

1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 tsp finely grated orange zest
2 large eggs
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
6 tbsp Strawberry Fruit Spread
or USStrawberry Fruit Spread
1 1/2 cups confectioner' sugar
1/4 cup freshly squeezed orange juice

Preheat oven to 350ºF. 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 tbsp of jam. Top with remaining batter.
Bake about 30 minutes or until a cake tester inserted in top cake layer comes out clean. Unmold cakes and transfer them to a wire rack to cool. In a small bowl whisk together confectioners' sugar and juice. Drizzle cakes with glaze.

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