I bake a lot with corn flour because it gives cakes a light and crunchy texture.
These little mini bundt cakes are a delicious treat for tea or birthday parties - they are so cute and irresistable.
Warning: Don't even eat one warm - you'll end up eating another 4 or 5. I'm telling you this by my own experience. And baking them with children around, forget making dinner, just keep baking! —Maria Teresa Jorge
18 mini bundts
large eggs room temperature
(150gr) fine sugar
(110gr) butter at room temperature
(100gr) all purpose flour
minus 1 tbsp / (100gr) extra fine corn flour
Grease mini Bundt pans - I used Wilton 12 - Cavity Mini Fluted Non-Stick Pan.
Separate the yolks from the whites.
Zest orange and make juice.
Sift the two flours and baking powder together and set aside.
In an electric mixer, fitted with a paddle attachment, beat the sugar with the orange zest for 1 minute to release the flavour and oils of the orange zest.
Add the butter and keep beating for another 8 minutes until the mixture is fluffy and whitish.
Add the yolks, one at a time, beating 1 minute between each addition.
Add the orange juice and beat until incorporated.
Add the flour mixture in three parts, beating just until mixed (the minimum possible).
Beat the egg whites with the salt until medium peaks form.
Fold in the egg whites by hand, with a rubber spatula, taking care not to over mix.
Pre-heat the oven to 350º F / 180º C / Gas 4 with rack in the middle.
Fill the muffin pans to 3/4 of the height and bake the muffins until cooked and golden brown.
Allow to cool for 5 minutes in pan on cooling rack and then remove and cool completely on cooling rack.
Serve either plain, dusted with Icing sugar or Orange Glaze
In a small mixing bowl, combine the Icing sugar and fresh orange juice together. Whisk until smooth and no lumps are visible.
Put the cooling rack over a tray and drizzle the glaze over each cake.