Tangerine Angel Food Cake

TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
• Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
• Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.

TANGERINE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl, whip the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
• Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Fold into the egg whites 1/3 at a time just until blended. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan.
• Smooth the top and bake the cake for 30 to 35 minutes, or until a cake tester comes out clean and the cake is golden brown.
• Remove cake from the oven then turn upside down to cool. Once cool, run a knife around the sides to loosen the cake then turn onto a serving platter.
• Whisk together the tangerine juice and egg white, then add the icing sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let the the glaze set in a cool place.

TANGERINE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Make the cake: in a large mixing bowl, whip the egg whites until white and foamy.
• Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
• Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
• With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture.
• (Or sift through a strainer onto a sheet of waxed paper.) Fold into the egg whites 1/3 at a time.
• Fold in the vanilla and the tangerine rind.
• Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown.
• Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
• Slide a butter knife around the sides of the pan and put a serving plate on top.
• Turn over and knock the cake out onto the plate.
• (The browned crust of the cake will stick to the pan).
• When the cake has cooled thoroughly, make the glaze: Whisk together the tangerine juice and egg whites, then add the powdered sugar and stir until smooth.
• Drizzle the glaze evenly over the cake.
• Let set in a cool place.
• Garnish with the tangerine slices.

TRIPLE ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the bottom position.
• Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
• In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
• Remove cake from oven and invert onto glass bottle to cool.
• Frost cake with whipped topping and garnish with reserved orange segments.
• Cook's Note: Excessive stirring will cause whipped topping to become watery.

ANGEL BERRY TUNNEL CAKE

Steps:

• With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

MANDARIN ORANGE ANGEL FOOD CAKE

Steps:

• Add the juice from the oranges and the orange zest to the cake mix.
• Stir to combine.
• Bake in a bundt pan at 350 degrees for about 30 minutes.
• Cool completly. Frost with Cool Whip and decorate with the mandarin oranges.
• I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.