The best delicious Tangerine Chiffon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tangerine Chiffon Cake recipe today!
Hello my friends, this Tangerine Chiffon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Tangerine Chiffon Cake is amazingly delicious, and addictive, everyone will be asking for more Tangerine Chiffon Cake.
What Makes This Tangerine Chiffon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tangerine Chiffon Cake.
Ready to make this Tangerine Chiffon Cake Recipe? Let’s do it!
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2 1/4 c Flour
1 1/2 c Sugar
3 ts Baking powder
1 ts Salt
1/2 c Vegetable oil (and no, in
-this recipe olive is not a
-vegetable!)
1/2 c Strained tangerine juice
1/4 c Water
6 Eggs, separated, plus one
-extra white
1 1/2 ts Grated tangerine peel
2 tb Triple Sec or other
-orange-flavored liquer
1 c Glace icing*
1/2 ts Cream of tartar (see Note)
-GLACE ICING-
1 c Powdered sugar
2 tb Triple Sec or other
-orange-flavored liquor (or
-juice a bit extra when
-preparing tangerines (up to
-3)
1/2 ts Reserved tangerine peel
Source: Adaptation from the Time-Life series _The Good Cook_, vol. “Cakes”
Yield: serves 10-12, one 10″ cake
NOTE: Do not use cream of tartar if you are beating the egg whites in a
copper bowl.
Preheat oven to 350:F.
Sift the flour, sugar, baking powder together into a large mixing bowl. Add
the oil, tangerine juice and 1 tsp. of the peel, water, and egg yolks. Beat
the mixture with a wooden spoon until the batter is smooth. Let rest while:
Beat the eggs whites until they are foamy, then add cream of tartar. Beat
until stiff peaks form. Fold the batter into the egg whites (I find this
keeps the cake evenly-textured, rather than the other way around).
Pour into an unbuttered tube pan (I use an angel food cake pan, to insure
it doesn’t stick when unmolding) and bake for 50 minutes. Knife test for
doneness.
Take the cake out of the oven and turn the pan upside-down. If your pan
doesn’t have prongs that stick up, place tube of the pan onto a bottle. Let
cake cool for one hour. Loosen the cake by running a knife around the
inside edges, turn it out of the pan, then pour glace icing on it. Let
icing harden for approximately an hour-and-a-half before serving.
*Glace Icing: Mix liquid into powdered sugar until somewhat runny. Mixture
should be a little thinner than heavy cream. Mix in tangerine cake and pour
in a steady stream over cake. Be sure to dribble some down the sides.
Yields
10 Servings
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