Tangerine Chiffon Cake

I came across this recipe at Coconut & Lime and thought it sounded delicious enough for me to try out my new silicone baking form. And the same day I went shopping my local supermarket had tangerines on offer.
This cake is really easy to make and is moist and light at the same time.
6 eggs, separated
2 ¼ cups flour
1 ½ cups sugar
¾ cup tangerine juice
½ cup vegetable oil
1 tablespoon baking powder
1 teaspoon cream of tartar
½ teaspoon salt
½ teaspoon baking soda
zest of 3 tangerines
½ tsp of orange essence
Preheat the oven to gas mark 3 (325°F / 165°C). Sieve the flour into a large bowl, together with the baking powder, baking soda and salt. Add 1 ¼ cups of the sugar then egg yolks, oil, tangerine juice, zest and orange essence. 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.
I made a quick tangerine syrup to drizzle over by simply boiling ½ cup of tangerine juice with ½ cup of sugar until the sugar has dissolved and the syrup is clear. Spoon the hot syrup over the cake.
The original recipe doesn’t call for baking soda and orange essence but I found that a bit of baking soda makes the cake incredibly light and fluffy. And the orange essence intensified the flavour. I also added the zest of three tangerines because when you juice them they give you the required ¾ cup of juice.


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