Tangerine Angel Food Cake
Source of Recipe
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List of Ingredients
1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
Grated zest from one tangerine
Tangerine glaze:
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugarRecipe
Preheat oven to 375 degrees.
In a large mixing bowl, whip the egg whites until foamy. Add cream of
tartar
and salt and continue whipping until soft peaks form. Still whipping,
add 1
cup of the sugar in a thin stream and whip until stiff and glossy. Sift
the
remaining 1/2 cup sugar and the flour together three times to aerate
and
lighten the mixture. Work quickly so the egg white does not deflate.
Fold
sifted mixture into the egg whites 1/3 at a time. Fold in the vanilla
and
tangerine zest. Gently spoon the mixture into an ungreased tube pan.
Smooth
the top and bake 30 to 35 minutes, until golden brown.
For glaze, whisk together tangerine juice and egg whites, then add the
confectioners' sugar and stir until smooth.
Remove cake from oven and turn the pan upside down and hang it around
the
neck of a bottle of wine to cool at room temperature. Remove when cool
by
sliding a butter knife around the sides and center of the pan. Put a
serving
plate on top. Turn over and knock the cake out onto the plate. (The
browned
crust will stick to the pan.) When the cake has cooled thoroughly, make
the
glaze and drizzle the glaze evenly over the cake. Let set in a cool
place.
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