Recipe - Tangerine Chiffon Cake

2 One fourth cup Flour
1 One half cup Sugar
3 teaspoon Baking powder
1 teaspoon Salt
One half cup Vegetable oil (and no, in
this recipe olive is not a
vegetable!)
One half cup Strained tangerine juice
One fourth cup Water
6 Eggs, separated, plus one
extra white
1 One half teaspoon Grated tangerine peel
2 tablespoon Triple Sec or other
orangeflavored liquer
1 cup Glace icing*
One half teaspoon Cream of tartar (see Note)

GLACE ICING
1 cup Powdered sugar
2 tablespoon Triple Sec or other
orangeflavored liquor (or
juice a bit extra when
preparing tangerines (up to
3)
One half teaspoon Reserved tangerine peel

Source: Adaptation from the TimeLife series _The Good Cook_, vol. "Cakes"

Yield: serves 1012, one 10" cake

NOTE: Do not use cream of tartar if you are beating the egg whites in a
copper bowl.

Preheat oven to 350:F.

Sift the flour, sugar, baking powder together into a large mixing bowl. Add
the oil, tangerine juice and 1 tsp. of the peel, water, and egg yolks. Beat
the mixture with a wooden spoon until the batter is smooth. Let rest while:

Beat the eggs whites until they are foamy, then add cream of tartar. Beat
until stiff peaks form. Fold the batter into the egg whites (I find this
keeps the cake evenlytextured, rather than the other way around).

Pour into an unbuttered tube pan (I use an angel food cake pan, to insure
it doesn't stick when unmolding) and bake for 50 minutes. Knife test for
doneness.

Take the cake out of the oven and turn the pan upsidedown. If your pan
doesn't have prongs that stick up, place tube of the pan onto a bottle. Let
cake cool for one hour. Loosen the cake by running a knife around the
inside edges, turn it out of the pan, then pour glace icing on it. Let
icing harden for approximately an hourandahalf before serving.

*Glace Icing: Mix liquid into powdered sugar until somewhat runny. Mixture
should be a little thinner than heavy cream. Mix in tangerine cake and pour
in a steady stream over cake. Be sure to dribble some down the sides.

Posted to JEWISHFOOD digest V97 #008

From: Brian Mailman bmailman@hooked.net

Date: Tue, 07 Jan 1997 15:09:16 0800