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.