This cake is great served with fresh fruit.
Ingredients:
zest of 3 tangerines
1/2 cup tangerine juice
2 1/4 cups cake flour
1 1/3 cups plus 2 tbs sugar
1 tbsp baking powder
1/2 tsp salt
4 egg whites
3 egg yolks
1/2 cup oil
Preheat oven to 325. In food processor, combine zest & sugar (minus the 2tbs) and process until smooth. Combine zested sugar with with flour, baking powder and salt in large bowl. Beat slowly with the juice, oil and yolks. Set aside.
Beat egg whites on high speed until foamy. Gradually beat in the remaining 2 tbsp sugar. Stiff peaks should form when beaters are lifted from mixture. Gently fold beaten whites into flour mixture.
Coat bundt pan with oil or nonstick spray. Pour batter into prepared pan and bake 35 - 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Loosen edges and flip out onto wire rack. Cool completely. Dust with powdered sugar and garnish with fresh mint sprigs.
Ingredients:
zest of 3 tangerines
1/2 cup tangerine juice
2 1/4 cups cake flour
1 1/3 cups plus 2 tbs sugar
1 tbsp baking powder
1/2 tsp salt
4 egg whites
3 egg yolks
1/2 cup oil
Preheat oven to 325. In food processor, combine zest & sugar (minus the 2tbs) and process until smooth. Combine zested sugar with with flour, baking powder and salt in large bowl. Beat slowly with the juice, oil and yolks. Set aside.
Beat egg whites on high speed until foamy. Gradually beat in the remaining 2 tbsp sugar. Stiff peaks should form when beaters are lifted from mixture. Gently fold beaten whites into flour mixture.
Coat bundt pan with oil or nonstick spray. Pour batter into prepared pan and bake 35 - 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Loosen edges and flip out onto wire rack. Cool completely. Dust with powdered sugar and garnish with fresh mint sprigs.
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