Tangerine Angel Food Cake with Tangerine Glaze

Name: Tangerine Angel Food Cake with Tangerine Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups egg whites, at room temperature; 1 1/4 teaspoons cream of tartar; 1/2 teaspoon coarse salt; 1 1/2 cups sugar; 1 1/8 cups sifted cake flour; 1 teaspoon vanilla extract; 1 tangerine, grated zest; Tangerine glaze, recipe follows; 1/4 cup freshly squeezed tangerine juice; 1 tablespoon egg whites; 8 ounces confectioners' sugar

Servings: persons

1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
1 tangerine, grated zest
Tangerine glaze, recipe follows
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugar

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

776

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups egg whites, at room temperature, 1 1/4 teaspoons cream of tartar, 1/2 teaspoon coarse salt, 1 1/2 cups sugar, and more.

Yes, Tangerine Angel Food Cake with Tangerine Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!