Tangerine Chiffon Cake
A light, fluffy chiffon cake infused with vibrant tangerine flavor, featuring a delicate citrus aroma and moist crumb. Perfect for casual gatherings or special occasions, this cake offers a refreshing twist on classic sponge desserts, complemented by a tangy tangerine glaze for a bright finishing touch.
Ingredients
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Grate 4 teaspoons of peel from the tangerines or oranges and squeeze 3/4 cup of juice.
- In a large bowl, combine 2 1/4 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 cup sugar.
- Whisk in 1/2 cup vegetable oil, 5 large egg yolks, grated peel, and juice until smooth.
- In a separate bowl, beat 7 large egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until well combined.
- Pour the batter into an ungreased chiffon cake pan and bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool upside down before removing from the pan.
- Prepare the tangerine glaze and drizzle over the cooled cake before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).