This Polish recipe for tangerine chiffon cake or ciasto szyfonu z mandarynka (CHASS-taw shih-FAW-noo z mahn-dah-RRYN-kah)) has a very light crumb that is a pretty pastel orange color. Chiffon cakes are similar to angel food cakes except the whole egg is used, not just the whites. They bake up nice and high but they're easier to cut than angel foods. They can be made in every conceivable flavor. If tangerines aren't available, try this with oranges. Compare this with Strawberry Chiffon Cake.
Larger photo of Tangerine Chiffon Cake.
Larger photo of Tangerine Chiffon Cake.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: 10-inch Tangerine Chiffon Cake
Ingredients:
- 1 1/2 cups sugar
- 1 1/3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large whole eggs
- 5 large eggs, separated
- 3/4 cup strained tangerine or orange juice
- 2 tablespoons tangerine or orange zest
- 1/2 cup oil
- 1 teaspoon vanilla
Preparation:
- Place rack in middle of oven and heat to 325 degrees. Take out a 10-inch angel food pan, but DO NOT grease it. In a large bowl, whisk together sugar, flour, baking powder and salt. Whisk in 2 whole eggs, 5 egg yolks, tangerine juice, tangerine zest, oil and vanilla, mixing just until smooth.
- In a separate medium bowl, beat whites until foamy. Add cream of tartar and continue to beat whites until stiff peaks form. Transfer 1/4 of whipped egg whites to sugar-flour mixture, stirring to lighten the mixture. Then carefully fold in remaining whites, trying not to deflate the volume. Pour into ungreased pan and rap on counter to remove air bubbles. Bake 50-60 minutes, or until toothpick tests clean.
- Remove cake from oven and invert pan over a bottle or onto a wire rack if your pan has feet. Let cool completely. Run a knife around the sides of the pan and the middle funnel and invert the cake onto a serving plate. Serve with whipped cream and tangerine sections, if desired.
