Tangerine Angel Food Cake

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Recipe by Gale Gand. (This is a recipe I've adopted from the Zaar account.)

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Make the cake: in a large mixing bowl, whip the egg whites until white and foamy.
  3. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
  4. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
  5. With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture.
  6. (Or sift through a strainer onto a sheet of waxed paper.) Fold into the egg whites 1/3 at a time.
  7. Fold in the vanilla and the tangerine rind.
  8. Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown.
  9. Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
  10. Slide a butter knife around the sides of the pan and put a serving plate on top.
  11. Turn over and knock the cake out onto the plate.
  12. (The browned crust of the cake will stick to the pan).
  13. 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.
  14. Drizzle the glaze evenly over the cake.
  15. Let set in a cool place.
  16. Garnish with the tangerine slices.

Reviews

(1)
Most Helpful

Everyone thought the cake was excellent, but they thought the glaze was too sweet.The next time I make this I will either reduce the sugar in the glaze or omit the glaze entirely. It was very easy to follow the directions. I had no trouble even though it was my first time making a homemade angel food cake.

*Z* March 14, 2005

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