Best 4 Tangerine Angel Food Cake With Tangerine Glaze Recipes

TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE

Steps:

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

TANGERINE CAKE WITH CITRUS GLAZE

Steps:

• Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
• Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
• Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

TANGERINE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Make the cake: in a large mixing bowl, whip the egg whites until white and foamy.
• Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
• Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
• With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture.
• (Or sift through a strainer onto a sheet of waxed paper.) Fold into the egg whites 1/3 at a time.
• Fold in the vanilla and the tangerine rind.
• Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown.
• Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
• Slide a butter knife around the sides of the pan and put a serving plate on top.
• Turn over and knock the cake out onto the plate.
• (The browned crust of the cake will stick to the pan).
• 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.
• Drizzle the glaze evenly over the cake.
• Let set in a cool place.
• Garnish with the tangerine slices.

TANGERINE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl, whip the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
• Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Fold into the egg whites 1/3 at a time just until blended. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan.
• Smooth the top and bake the cake for 30 to 35 minutes, or until a cake tester comes out clean and the cake is golden brown.
• Remove cake from the oven then turn upside down to cool. Once cool, run a knife around the sides to loosen the cake then turn onto a serving platter.
• Whisk together the tangerine juice and egg white, then add the icing sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let the the glaze set in a cool place.