Yield: 10 Servings
|3 teaspoons||Baking powder|
|½ cup||Vegetable oil (and no, in this recipe olive is not a vegetable!)|
|½ cup||Strained tangerine juice|
|6 \N||Eggs, separated, plus one extra white|
|1½ teaspoon||Grated tangerine peel|
|2 tablespoons||Triple Sec or other orange-flavored liquer|
|1 cup||Glace icing*|
|½ teaspoon||Cream of tartar (see Note)|
|1 cup||Powdered sugar|
|2 tablespoons||Triple Sec or other orange-flavored liquor (or juice a bit extra when preparing tangerines (up to 3)|
|½ teaspoon||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.
Posted to JEWISH-FOOD digest V97 #008 From: Brian Mailman <bmailman@...> Date: Tue, 07 Jan 1997 15:09:16 -0800