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Preheat the oven to 375 degrees F. Make the cake: in a large mixing bowl, whip the egg whites until white and foamy.
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Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
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Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
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With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture.
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(Or sift through a strainer onto a sheet of waxed paper.)
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Fold into the egg whites 1/3 at a time.
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Fold in the vanilla and the tangerine rind.
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Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown.
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Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
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Slide a butter knife around the sides of the pan and put a serving plate on top.
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Turn over and knock the cake out onto the plate.
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( The browned crust of the cake will stick to the pan).
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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.
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Drizzle the glaze evenly over the cake.
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Let set in a cool place.
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Garnish with the tangerine slices.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
