Light, fluffy, and bursting with citrusy charm, Tangerine Angel Food Cake is a dessert that perfectly balances sweetness and zest for a refreshing treat. Made with 12 ethereal egg whites, a touch of tangerine juice, and fragrant tangerine zest, this cake delivers a delightful citrus twist to the classic angel food cake. Cream of tartar and a careful whipping process ensure a lofty, cloud-like texture, while the addition of cake flour keeps it delicate and moist. Baked to perfection in an ungreased tube pan, its golden crust contrasts beautifully with the light, airy interior. This show-stopping dessert is finished with an optional sprinkle of powdered sugar, making it ideal for celebrations or as a guilt-free indulgence. Perfect for spring gatherings or an elegant afternoon tea, this tangerine-infused masterpiece is sure to impress!
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean, dry, and ungreased. This helps the cake batter cling to the sides as it rises.
In a large mixing bowl, use a hand or stand mixer to beat the egg whites on medium speed until frothy, about 1-2 minutes.
Add the cream of tartar and salt to the egg whites and continue mixing. Gradually increase the speed to high and beat until soft peaks form.
Once soft peaks form, slowly add the granulated sugar, about 1 tablespoon at a time. Continue to beat until stiff peaks form and the mixture looks glossy.
Reduce the mixer speed to low and gently fold in the vanilla extract, tangerine juice, and tangerine zest. Be careful not to deflate the egg whites.
Sift the cake flour over the egg white mixture in three batches. Using a spatula, gently fold the flour into the egg whites after each addition until fully incorporated. Avoid overmixing.
Pour the batter into the prepared tube pan, spreading it evenly. Run a knife through the batter to remove any large air bubbles.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Remove the cake from the oven and immediately cool it upside down by placing the pan on a bottle or its built-in legs, if available, to prevent collapsing.
Let the cake cool completely for about 1-2 hours before gently releasing it from the pan using a thin knife or spatula.
Optionally, dust the top with powdered sugar before slicing and serving.
Serving size | 865.7 grams (865.7g) |
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Amount per serving | % Daily Value* |
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Calories | 1727 |
Total Fat 2.20g | 3% |
Saturated Fat 0.30g | 2% |
Polyunsaturated Fat 0.00g | |
Cholesterol 0mg | 0% |
Sodium 1846mg | 80% |
Total Carbohydrate 374.10g | 136% |
Dietary Fiber 3.90g | 14% |
Total Sugars 275.00g | |
Protein 55.70g | 111% |
Vitamin D 0IU | 0% |
Calcium 60mg | 5% |
Iron 2mg | 13% |
Potassium 1654mg | 35% |
Source of Calories