This recipe makes a beautiful, light, delicious and moist tangerine cake.
No other words.
Ingredients for 1 round 20 sm. (8 inch) cake:
150 grams (5 oz) flour
1/2 tea spoon of baking powder
2 large eggs, whites separated from the egg yolks
110 grams (4 oz) powder sugar, divided in two equal parts
1/4 tea spoon of cream of tartar
40 grams (1,5 oz) butter, melted
60 ml. fresh tangerine juice
Zest of 2 tangerines
1 tea spoon vanilla extract
2 tangerines, peeled and cut into thin round slices
2-3 table spoons brown sugar for the glaze
20 grams (0,70 oz) butter for the glaze
Preheat your oven to 180C (350 F).
In a large bowl mix the flоur with the baking powder.
In another bowl whisk the egg whites, cream of tartar and half of the powder sugar together until stiff peaks form. Set aside.
In another bowl beat the egg yolks and remaining of the sugar until pale yellow. Add the butter (40 grams), tangerine zest and juice, vanilla extract and mix until incorporated.
Add the egg yolk mixture to the flour and mix gently with a rubber spatula. Fold the egg whites into the batter and gently mix them, using a rubber spatula. Make sure to not over mix the batter and keep the light airy texture of the egg whites.
In a small saucepan melt the butter (20 grams) and brown sugar. Stir until the sugar dissolves.
Pour the butter-sugar mixture on the bottom of your cake tin. Gently arrange the tangerine slices on top of the butter sugar in a single layer.
Pour the batter on top of the tangerine slices.
Bake for about 30 minutes, or until a tooth pick, inserted into the center of the cake comes out clean.
Let the cake cools then invert onto a platter and cool completely before serving.
Pingback: Upside-Down Tangerine Cake
Pingback: The March/April Issue is Now Available - The Confident Baker