Tangerine Chiffon Cake

By cuznvin

Ingredients

• Tangerine Chiffon Cake
• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp baking powder
• 1 1/2 cups sugar
• 1 teaspoon salt
• Zest of three tangerines
• 1/4 cup olive oil
• 7 egg yolks
• 1/2 cup tangerine juice
• 3/4 cup plain yogurt
• 7 egg whites
• 1/2 teaspoon cream of tartar
• Vanilla Swiss Meringue
• 8 egg whites
• 2 cups sugar
• 2 teaspoons vanilla extract

Preparation

Step 1

1. Preheat oven to 325 degrees. Sift flour, cornstarch, and baking powder at least five times. In a large bowl, whisk together flour mixture lemon zest, salt, and sugar. Make a well in the center, and add olive oil, yolks, and juice. Mix with a rubber spatula until well-combined and free from lumps. Add yogurt, and incorporate thoroughly.

2. In a mixer fitted with the whisk attachment (or with a big bowl, whisk,

and some stamina) whip egg whites to soft peaks.

3. Fold egg whites into flour and yolk mixture using a rubber spatula.

Work quickly and gently, and stop when you can no longer see streaks of

whites.

4. Gently pour mixture into an ungreased two-piece 9-inch tube pan with a removable bottom. Bake 55 minutes, or until cake springs back when pressed lightly on top. Remove from oven, and cool upside down, atop a funnel, small jar, or bottle for at least 2 hours.

5. When cool, run a small offset spatula or thin knife around the edges, and remove from pan. Then run knife between cake and the bottom of the pan, and remove to a plate, top-side down.

Vanilla Swiss Meringue


1. In a bain marie, combine all three ingredients, and heat, stirring

constantly, until sugar has dissolved completely (130 degrees, to be

precise).

2. In a mixer fitted with the whisk attachment, whip the egg-white

mixture on medium speed until soft peaks form and the mixture has

cooled to room temperature. Frost cake immediately.