Tangerine Angel Food Cake With Tangerine Glaze Recipes

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 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.
• 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.
• Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.

LEMON-GLAZED LEMON ANGEL FOOD CAKE

Steps:

• Preheat oven to 325.
• Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
• Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
• Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
• Bake one hour or until top is golden brown and the cake pulls away from pan sides.
• Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
• You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
• While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

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.