By Good Housekeping
Make this tender cake with tangerines while they're in season, and with oranges at other times of the year.
Total Time:
Cook:
Level:
Moderate
Yield:
16
Serves:
16
Ingredients
Tangerine Cake
- 5 5 tangerines
- 2¼ c. cake flour (not self-rising)
- 1 tbsp. baking powder
- 1 tsp. salt
- 1½ c. sugar
- ½ vegetable oil
- 5 large egg yolks
- 7 large egg whites
- ½ tsp. cream of tartar
Tangerine Glaze
- 1 c. confectioners' sugar
- 1 tsp. grated tangerine
- 5 tsp. tangerine juice
Directions
- Preheat oven to 325 degrees F. Grate 4 teaspoons peel and squeeze 3/4 cup juice from tangerines or oranges. In large bowl, combine flour, baking powder, salt, and 1 cup sugar; whisk in oil, egg yolks, peel, and juice until smooth.
- In another large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Beating at high speed, gradually sprinkle in 1/2 cup sugar until whites stand in stiff peaks. Fold one-third of beaten whites into yolk mixture; fold in remaining whites.
- Pour batter into ungreased 10-inch tube pan. Bake 1 hour and 15 minutes or until top springs back when touched. Invert cake in pan on bottle; cool.
- With knife, loosen cake from side of pan and remove. Prepare Tangerine Glaze; spread over top of cake. Let stand 1 hour or until set.
- Prepare Tangerine Glaze: With spoon, mix 1 cup confectioners' sugar and 1 teaspoon grated tangerine or orange peel. Stir in 5 to 6 teaspoons tangerine or orange juice until glaze is spreadable.
