Heat oven to 190C/fan 170C/gas 5. Line
18 holes of a 2 x 12-hole bun tins with paper
cake cases. Melt butter and cool for 5 mins, tip
into a large bowl with all the cake ingredients,
then beat together for 1-2 mins until smooth.
Spoon the cake mixture into the cake
cases, filling them three-quarters full (a
heaped tablespoon is about right). Bake for
15-18 mins until lightly browned and firm to
the touch. Cool on a wire rack.
To make the icing, put the egg white and
orange juice into a heatproof bowl, sift in the
icing sugar, then set over a pan of simmering
water. Using an electric hand whisk, whisk the
icing for 7 mins until it is glossy and stands in
soft peaks. Remove from the heat, then whisk
for a further 2 mins until it is slightly cooled.
Thinly slice the fruit jellies. Spoon the icing
onto the cakes, swirling it with a knife, then
decorate with slices of jelly fruits and a few
silver balls. Leave to set. The cakes will keep
for up to 3 days in the cake tin.