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2 tbsp soft
3/4 cup - sugar, divided
1 1/2 tsps finely grated
1/4 cup - juice from a large
4 eggs, separated
1/4 cup - instant flour
4 tbsp fresh
1 cup -
How to Make Orange cupcakes
Spray eight ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans.
Bring 1.5 cups of water to boil in a tea kettle.
Heat oven to 325 degrees.
Whisk butter, 1/2 cup - sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth.
Next whisk in 1/4 cup - orange juice and 2 tbsp - lemon juice, then the milk, to form a thin batter.
In a separate bowl, beat egg whites with a hand mixer until foamy.
Gradually add remaining 1/4 cup - sugar, until the whites are stiff enough to hold a peak.
Gently fold the whites into the batter until just smooth.
Pour batter into each custard cup -.
Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown for about 25 to 35 minutes.
Remove pans from oven; let custard cups stand in the water until just warm.
Place a dessert plate over each custard cup; invert cake onto plate.
Mix marmalade and the remaining 2 tbsp - lemon juice.
Spoon sauce over cakes.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.