=== FOR THE CAKE ===
1 1/2 c Egg whites; at room
-temperature
1 1/4 ts Cream of tartar
1/2 ts Kosher salt
1 1/2 c Sugar
1 1/8 c Sifted cake flour
1 ts Vanilla extract
Grated zest of 1 medium
-tangerine
=== FOR THE GLAZE ===
1/4 c Freshly-squeezed tangerine
-juice
1 tb Egg white
1/2 lb Confectioner’s sugar
1 sl Fresh tangerines; for
-garnish
Preheat the oven to 375 degrees. Make the cake: In a large mixing bowl,
whip the egg whites until white and foamy. Add the cream of tartar and salt
and continue whipping until soft, droopy peaks form. Still whipping, add 1
cup of the sugar in a thin stream and whip until stiff and glossy. With a
sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to
aerate and lighten the mixture. (Or sift through a strainer onto a sheet of
waxed paper.) Fold into the egg whites 1/3 at a time. Fold in the vanilla
and the tangerine rind. Gently spoon the mixture into an ungreased tube pan
and bake 30 to 35 minutes, until golden brown. Turn the pan upside down and
hang it around the neck of a wine bottle to cool to room temperature. Slide
a butter knife around the sides of the pan and put a serving plate on top.
Turn over and knock the cake out onto the plate. ( The browned crust of the
cake will stick to the pan). When the cake has cooled thoroughly, make the
glaze: Whisk together the tangerine juice and egg whites, then add the
powdered sugar and stir until smooth. Drizzle the glaze evenly over the
cake. Let set in a cool place. Garnish with the tangerine slices. This
recipe yields 8 servings.
Yields
8 servings