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1
Preheat oven to 375 degrees.
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2
In a large mixing bowl, whip the egg whites until white and foamy.
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3
Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
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4
Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
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5
Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture.
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6
Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper).
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7
Fold into egg whites 1/3 at a time.
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8
Fold in the vanilla and tangerine zest.
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9
Gently spoon the mixture into an ungreased tube pan.
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10
Smooth the top and bake 30 to 35 minutes, until golden brown.
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11
Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
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12
Slide a butter knife around the sides of the pan and put a serving plate on top.
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13
Turn over and knock the cake out onto the plate.
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14
(The browned crust of the cake will stick to the pan.)
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15
When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake.
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16
Let set in a cool place.
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17
Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
