Monday, April 23, 2012
Spring and Summer Brings Out The Best In Baking
Spring and summer is my favorite time of the year, for I enjoy all the bright colors that it brings. Whether its flowers or fruit, the colors are bright and beautiful. It also inspires me in the kitchen as well, as you gaze upon this cake you will see the beauty of the colors and of the fruit. So sit back and enjoy. Better yet, head in to the kitchen and bake!
Tangerine Chiffon Cake
A sweet tangerine glaze increases the citrus power of this moist chiffon cake.
Tangerine Chiffon Cake:
4 tangerines or 3 navel oranges
2 ¼ c. cake flour
1 tbsp. baking powder
¾ tsp. salt
1 ½ c. granulated sugar
½ c. vegetable oil
5 large eggs, separated
2 large egg whites
½ tsp. cream of tartar
2 tangerines or 1 navel orange
1 ½ c. confectioners’ sugar
¼ tsp. vanilla extract
Candy Daffodils (optional)
Prepare Chiffon Cake: Preheat oven to 325. From tangerines, grate 1 tablespoon peel and squeeze ¾ cup juice. In large bowl, stir together flour, baking powder, salt, and 1 cup granulated sugar. Make a well in center. Add oil, egg yolks, and tangerine peel and juice; whisk into dry ingredients.
In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining ½ cup granulated sugar, 2 tablespoons at a time, and beat until whites just stand in stiff peaks when beaters are lifted. With rubber spatula, gently fold one-third of whites into egg yolk mixture to loosen the batter, then fold in remaining whites.
Pour batter into ungreased 10 inch angel food cake pan. Bake 60 to 65 minutes or until top springs back when lightly touched with finger. Invert cake in pan on metal funnel or bottle; cool completely, about 2 hours. With knife, carefully loosen cake from side and center of pan. Remove cake from pan and place right side up on cake plate.
Prepare Tangerine Glaze: From tangerines, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In small bowl, stir together confectioners’ sugar, vanilla, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding remaining teaspoon juice if necessary for good spreading consistency. Spoon glaze over cooled cake, spreading glaze with back of spoon and allowing glaze to run down sides of cake. Let stand until glaze is set, about 30 minutes.
Meanwhile, if you like, make Candy Daffodils. Place daffodils on top or side of glazed cake.