Instructions: Preheat oven to 325 degrees. Spray the 6 molds on a mini-Bundt pan with non-stick cooking spray. Sift together flour, confectioners sugar and cinnamon onto a piece of waxed paper. Set aside.

In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium-high until frothy, then add cream of tartar and salt. Continue beating until soft peaks are formed, then reduce the speed to medium and sprinkle in the granulated sugar in a steady shower. Increase the speed to high again and beat until stiff peaks are formed. Add the extracts and zest on low.

Remove the bowl from the mixer stand and with a large rubber spatula, very gently fold in the flour mixture, one-third at a time, to form a fluffy batter.

Divide the batter among the 6 pans, taking care there are no air pockets.

Bake in center of preheated oven for 20 to 25 minutes, until cakes pull away from sides of pans and cake tester comes out clean. Remove from oven and loosen cakes by running a small metal spatula around inner and outer edges of each cake. Let stand 5 to 10 minutes. Place a wire rack over the mold and invert.

Remove the pan. Allow to cool completely before glazing.

To make the glaze, in a small bowl, whisk together the sugar, cinnamon and juice until smooth. Dip a large fork into the glaze and drizzle over the top and sides of each cake. The glaze will firm up as it stands.

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