Tangerine Angel Food Cake with Tangerine Glaze

Ingredients

• 12 egg whites (for cake)
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon kosher salt
• 1 1/2 cups sugar, divided
• 1 cup all purpose flour, sifted
• 1 1/2 teaspoon vanilla extract
• 1 honey tangerine or sweet orange, zest grated
• 1/4 cup honey tangerine juice, freshly squeezed
• 1 tablespoon egg whites (for glaze)
• 8 ounces confectioner's sugar

Directions

1. Preheat the oven to 375 degrees F.
2. To make the cake, in a large mixing bowl, whip the 12 egg whites until white and foamy.
3. Add the cream of tartar and salt; continue whipping until soft droopy peaks form.
4. Still whipping, add 1 cup of the sugar in a thin stream; whip until stiff and glossy.
5. With a sifter, sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture, or you can also sift through a strainer onto a sheet of wax paper. Work quickly so the egg white does not deflate.
6. Fold into the egg whites, 1/3 at a time.
7. Fold in the vanilla and tangerine zest.
8. Gently spoon the mixture into an ungreased tube pan. Smooth the top.
9. Bake 30-35 minutes until golden brown.
10. Turn the pan upside-down and hang it around the neck of a wine bottle to cool to room temperature. An Austrian Scheurebe Beerenauslese wine marries beautifully with the tangerine.
11. When cooled, slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. The browned crust of the cake will stick to the pan.
12. When the cake has cooled thoroughly, make the glaze: Whisk together the tangerine juice and 1 tablespoon egg whites.
13. Add the confectioner's sugar and stir until smooth.
14. Drizzle the glaze evenly over the cake. Let set in a cool place.