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
- 1 tangerine, grated zest
- Tangerine glaze, recipe follows
- 1/4 cup freshly squeezed tangerine juice
- 1 tablespoon egg whites
- 8 ounces confectioners’ sugar
Instructions
- Preheat oven to 375 degrees.
- 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. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into 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.
- Glaze: Whisk together the 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 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 and drizzle the glaze evenly over the cake. Let set in a cool place.
Reviews
Pretty good. The glaze wasn’t tangerine-y enough for my taste. Next time I’ll add some zest to it. Hint: When glazing any angel food cake that has copious amounts of glaze, place the cake on a cooling rack before glazing so the excess can drip off. If you glaze on a plate then you get a pool of glaze and the bottom of the cake becomes/stays soggy. Leave the cake on the cooling rack until the glaze has finished dripping off and it’s at least partially dry (30-60 min.).
I make a lot of ice cream and this is a good way to use up egg whites left over from ice cream recipes. Obviously any citrus fruit works for the glaze but I’ve also used strawberry and black raspberry juice.
I liked this recipe it was very easy to do and it wasn’t time consuming.
Made this to take to work, everyone just raved about it! Took rest home and kids loved it too!