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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Found this cake in the Woman Day magazine. I made this and is it ever a wonderful cake we love it and will keep on making it. You have to use the large tangerines for the flavor to be sweet and not tart. the navel oranges lack the taste of the tangerines. Ingredients:
chiffon cake |
4 tangerines or 3 navel oranges |
2 1/4 cups cake flour |
1 tbsp. baking powder |
3/4 tsp. salt |
1 1/2 cup sugar |
1/2 cup vegetable oil |
5 large eggs separated |
2 large egg whites |
1/2 tsp. cream of tartar |
tangerine glaze |
2 tangerines or 1 navel orange |
1 1/2 cup confectioners sugar |
1/4 tsp. vanilla extract |
Directions:
1. CAKE:
2. Preheat the oven to 325*F.
3. From the tangerines grate 1 Tbsp. peel and squeeze 3/4 cup juice.
4. In large bowl stir together flour, baking powder, salt and q cup sugar.
5. Make well in center.
6. Add oil, egg yolks and tangerine juice and peel, whisk into dry ingredients.
7. In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form.
8. Gradually sprinkle in remaining 1/2 cup sugar, 2 Tbsp. at a time and beat until whites just stand in stiff peaks when beaters are lifted
9. With rubber spatula gently fold in 1/3 of the whites into egg yolk mixture to loosen the batter, then fold in remaining whites.
10. Pour batter into ungreased 10 angel food cake pan.
11. Bake 60 to 65 minutes or until top springs back when lightly touched with a finger.
12. Invert cake in pan on metal funnel or bottle, cool completely about 2 hours.
13. With a knife carefully loosen cake from side and center of pan.
14. Remove cake from pan, place right side up on cake plate.
15. TANGERINE GLAZE:
16. From tangerine grate 1 tsp. peel and squeeze 2 Tbsp. plus 1 tsp. juice.
17. In a small bowl stir together confectioners sugar, vanilla, tangerine peel, 2 Tbsp. tangerine juice until smooth, adding remaining tsp. if necessary for good spreading consistency.
18. Spoon glaze over cooled cake, spreading with back of spoon and allowing glaze to run down sides of cake.
19. Let stand until glaze is set, about 30 minutes
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