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1
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper and set aside.
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2
Preheat oven to 375u00b0. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/3 cup sugar. Stir in the juice, oil, tangerine zest and vanilla. Sift the flour, baking powder and salt together twice; gradually add to yolk mixture and mix well.
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3
Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Spread into prepared pan.
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4
Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
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5
For filling, in a small bowl, whip the cream to soft peaks. Add confectioners' sugar, tangerine peel and candied orange peel. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter.
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6
Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.
