6 eggs, separated
2 1/4 cups flour*
1 1/2 cups sugar
3/4 cup tangerine juice
1/2 cup canola oil
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
zest of 2 tangerines
Preheat the oven to 325. In a large bowl whisk together the flour, 1 1/4 cup of the sugar, baking powder, and salt. Add the egg yolks, oil, tangerine juice and zest. Beat until smooth.
In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup sugar and beat until stiff peaks form. Fold the egg whites into the batter using a spatula.
Pour the batter into the ungreased tube pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Immediately invert the pan onto a bottle cake-side down over a rack or baking sheet. Let the cake cool completely. Run a thin knife or spreader along the edges of the pan on all sides to release the cake.
If desired, drizzle with a glaze of confectioners sugar whisked together with tangerine juice.
*Look for a fine flour like White Lily for best results.
I love tangerines this time of year! They really are at their juicy peak. Normally I am a chocolate or vanilla person when it comes to dessert but I can make an exception for this brightly flavored cake.
Chiffon cakes are sort of old fashioned and I’ve found many people are not familiar with them. It is a shame because they have a wonderfully light texture without the “chew” of angel food or being spongy. The secret is in folding in the egg whites (easier than it sounds, I promise) and using oil instead of butter. They are especially well suited to citrus pairings because the juice provides a lot of flavor which helps compensate for the lack of buttery richness. Because of the oil, the cakes stay remarkably fresh for several days unrefrigerated or a few months if frozen.
This looks lovely and refreshing, and is very welcome after all of the heavy holiday food.
Ooooo! With raspberry sauce please!
Citrusy desserts are right up there with chocolate and vanilla ones for me. This cake looks so light and airy, perfect for dessert!
You know what… that flavor combination sounds perfect for this time of year! LOVE IT!
Enjoying your blog.
A simply light and refreshing cake. I enjoy the taste of tangerines, terrific!
I baked this cake yesterday and it was a full success 😉 Light, moist and delicious. Everyone loved it.