Cream butter and sugar. Mix in nutmeg, 2 tsp orange juice, and 2 tbsp zest. Incorporate egg yolks. Add flour half at a time, mixing well.

Whisk egg whites until stiff then fold into batter.

Grease mini muffin tin or small ramekins and evenly distribute batter.

Bake at 350° for 20 to 30 minutes or until light golden brown and tester comes out clean. Cool for 2 minutes in the pans, then remove to wire rack to fully cool.

Mix powdered sugar, milk, remaining orange juice, and remaining zest in a bowl. Taste to see if it’s tart or sweet enough and adjust.

Holding the bottom edge of the cake, generously dip it top-first into the bowl then place on wax paper to dry.