Ingredients Jump to Instructions ↓

  1. 5 5 tangerines , substitute

  2. 3 large oranges

  3. 2 1/4 cup(s) cake flour (not self-rising)

  4. 1 tablespoon(s) baking powder

  5. 1 teaspoon(s) salt

  6. 1 1/2 cup(s) sugar

  7. 1/2 vegetable oil

  8. 5 large egg yolks

  9. 7 large egg whites

  10. 1/2 teaspoon(s) cream of tartar

  11. 1 cup(s) confectioners' sugar

  12. 1 teaspoon(s) grated tangerine , substitute orange peel

  13. 5 teaspoon(s) tangerine juice , substitute orange juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Grate 4 teaspoons peel and squeeze 3/4 cup juice from tangerines or oranges. In large bowl, combine flour, baking powder, salt, and 1 cup sugar; whisk in oil, egg yolks, peel, and juice until smooth.

  2. In another large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Beating at high speed, gradually sprinkle in 1/2 cup sugar until whites stand in stiff peaks. Fold one-third of beaten whites into yolk mixture; fold in remaining whites.

  3. Pour batter into ungreased 10-inch tube pan. Bake 1 hour and 15 minutes or until top springs back when touched. Invert cake in pan on bottle; cool.

  4. With knife, loosen cake from side of pan and remove. Prepare Tangerine Glaze; spread over top of cake. Let stand 1 hour or until set.

  5. Prepare Tangerine Glaze: With spoon, mix 1 cup confectioners' sugar and 1 teaspoon grated tangerine or orange peel. Stir in 5 to 6 teaspoons tangerine or orange juice until glaze is spreadable.


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