Tangerine Angel Food Cake

Submitted by Chef Gorete

"A light and airy dessert."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 1 cake

ingredients

• CAKE

• 1 1⁄2 cups egg whites, room temperature
• 1 1⁄4 teaspoons cream of tartar
• 1⁄4 teaspoon salt
• 1 1⁄2 cups granulated sugar
• 1 1⁄8 cups cake flour, sifted
• 1 teaspoon vanilla extract
• 1 large tangerine, grated zest

• TANGERINE GLAZE

• 1⁄4 cup fresh tangerine juice
• 1 tablespoon egg white
• 1 cup icing sugar, sifted

directions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, whip the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
3. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Fold into the egg whites 1/3 at a time just until blended. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan.
4. Smooth the top and bake the cake for 30 to 35 minutes, or until a cake tester comes out clean and the cake is golden brown.
5. Remove cake from the oven then turn upside down to cool. Once cool, run a knife around the sides to loosen the cake then turn onto a serving platter.
6. Whisk together the tangerine juice and egg white, then add the icing sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let the the glaze set in a cool place.