You’ve probably had pineapple upside-down cake, but what about a cake with real oranges?
“You can try, but there is no way to resist this aromatic tangerine cake”
Tangerines and oranges are regarded as signs of luck and wealth during Chinese New Year and make for a delectable dessert for an American New Year as well.ÿ Champagne and whipped egg whites give this cake a light sponge texture and the tangerine packs a citrus zing. Top with a confectioners’ sugar icing and a little candied tangerine peel and you are sure to have lots of luck and wealth in the new year.
We love fruit-based desserts like this tangerine upside-down cake. It’s perfect for warmer seasons where you still want cake, but don’t want something that is heavy and will weigh you down. This cake is sweet, zesty, and very refreshing. The cake crumb is moist, while the tangerines on top become beautifully caramelized.
To make this tangerine upside-down cake, you’ll need ingredients like flour, sugar, vegetable oil, apple cider vinegar, and of course, tangerines. Did we mention this cake is dairy-free too? Simply use almond milk instead of dairy. Finish off with melted marmalade, and you have a sweet, tender cake that will leave you wanting more.
This beautifully moist Tangerine Drizzle Cake recipe takes the classic drizzle cake and elevates it with fresh fruit pieces into something even more luscious and delicious!
After making the World’s Best Lemon Drizzle cake, I needed another drizzle fix! I’ve been creating delicious drizzle cakes for a while now (including lime, coconut and even chocolate) and as of today, I think this Tangerine Drizzle Cake Recipe could be my new favourite!
This recipe produces a delightfully tender and light sponge that can still hold its own against the citrussy tangerine drizzle.
To make your Tangerine Drizzle Cake, you’ll first need to make a batter, which is really simple.
You’ll pop the batter into a tin and bake until it rises into a beautiful, aromatic sponge. Then you’ll soak the whole cake in a gorgeous drizzle made from orange juice and powdered sugar, boiled to give a beautiful orange syrup..
Once the cake is cool, you’ll make a beautiful tangerine icing by combining some reserved syrup with icing sugar and milk and mixing to a thick paste.
You’ll pour the icing over the cake, allowing it to drip decadently down the sides and then, once set, decorate with peeled tangerine slices. What a showstopper!
Now, if I’ve just described your dream cake, scroll down for the full, detailed recipe ingredients and method! There are plenty of photos to help you along the way, and some helpful tips to help you get the perfect Tangerine Drizzle Cake.
Have you ever had an orange cake with real oranges?
YouTube Screenshot – Immer Appetitlich
Remember, there are a couple of rules when it comes to baking.
Pexels – Drake Nicolls
Shall we get started?
This orange cake is similar to a pineapple upside down except you’re using oranges with this one and there are no cherries. If you love oranges, you’re going to love this!
First off, before you get started, preheat your oven to 180°C (350°F).
Start off with seven tangerines.
Grate the skin of one orange and set it aside. Peel the six oranges and cut them in half. Make sure they’re all the same thickness for even baking.
This recipe calls for a 7″ x 10″ baking pan. Take your baking pan and grease it with butter before dusting the bottom with flour and sugar. Arrange the orange halves, cut side down, on the baking pan in a single layer.
Peel the grated orange and add to a bowl. Remember to add it piece by piece. Add two eggs plus a pinch of salt and use an immersion blender to break down the ingredients. If you don’t have an immersion blender, you can add to a blender and press pulse not blend.
Strain the mixture so you only get the liquid form.
Add sugar and orange zest and mix together until the sugar dissolves then add oil and water. Add the flour and baking powder through a strainer to sift it before you mix all the ingredients. Make sure that they’re mixed well and that there are no more lumps.
Once you’ve confirmed your mix is lump-less, pour all of it into the baking pan, completely submerging the oranges.
Bake the cake at 180°C (350°F) for 40 minutes.
You can serve this immediately with coffee or tea. Or you can place it in the fridge or freezer to enjoy it for another day. When you’re ready to eat, just heat or leave it on the counter until it becomes room temperature.
- 7 tangerines
- 1-inch stick of butter
- 2 eggs
- pinch of salt
- 100 grams + 2tbsp sugar
- 220grams flour (plus 2 tbsp for dusting)
- 150 grams of neutral oil
- 150ml water
- 10 grams baking powder
- confectioner’s sugar for dusting
- Preheat your oven to 180°C (350°F).
- Grate the skin of one orange and set it aside for later.
- Peel six oranges and cut them in half.
- Grease your baking pan with butter. Dust it with flour and sugar. Place the sliced oranges with the cut side down in a single layer.
- In a bowl, using an immersion blender, blend the last orange (peeled), 2 eggs, and a pinch of salt. Use a strainer to strain the liquid.
- Add sugar and orange zest and mix before adding oil and water.
- Use a strainer to sift the flour and baking powder into the mix. Use a whisk to mix everything.
- Pour the mix into the baking pan, making sure the oranges are completely submerged.
- Bake the cake at 180°C (350°F) for 40 minutes.
- Serve with coffee or tea.
Learn to bake this cake by watching the video below!
Jacyln Abergas is a contributor at SBLY Media.
Cake is one of the best desserts of all time, wouldn’t you agree? It doesn’t just satisfy someone’s craving for sweets but also triggers someone’s creativity when making one.
Come to think of it, a lot of our hidden talents were discovered during the pandemic and I think most of you would agree that one of them is cooking or baking.
A lot of people are kind of worried about keeping themselves healthy, however, it’s just really hard to say “no” to something quite appetizing such as a homemade cake.
Thankfully, the internet has been blessing us with tutorials and unique recipes from people from all walks of life, from aspiring ones to world-famous professional chefs. One of them is Ivan from Germany and his YouTube channel ‘Immer Appetitlich‘ translates as ‘always appetizing’.
This video entitled ‘The tastiest cake I’ve ever made! Simple and delicious! Cake in 10 minutes!’ would definitely make you stop worrying about your sugar intake.
YouTube – Immer Appetitlich
First, grab the freshest ingredients listed below.
- 7 tangerines.
- 2 tablespoons of sugar
- 2 eggs
- 100 grams of sugar
- 150 ml of sunflower oil
- 150ml of water
- 220 grams of flour
- 10 grams of baking powder
If you have everything ready, then let’s get started.
Step 1: Grate the skin of 1 tangerine and set it aside for later use. After that, peel 6 tangerines and cut them in half (horizontally).
Step 2: Grab a mold of your choice, preferably 26cm x 20cm, and grease it with butter and flour. Once done, add 2 tablespoons of sugar and spread it out evenly.
Step 3: Place the sliced tangerines with the cut side facing down.
Step 4: In a separate container, put one tangerine (peeled), 2 eggs, and a pinch of salt, then mix using a handheld blender. After doing that, get its juice by using a strainer and add 100 grams of sugar and grated tangerine skin, mix them all together using a whisk or hand mixer.
Step 5: Next, add 150 ml of sunflower oil and 150 ml of water, then mix again. Once done, add 220 grams of flour and mix until it gets thick enough.
Step 6: Pour the mixture evenly on top of the sliced tangerines and put it inside a preheated oven under 180 degrees celsius (356 degrees Fahrenheit) for 40 minutes.
Step 7: To serve, put it upside down so the sliced tangerines will face up. It also helps add more flavor to the cake because of the juice oozing inside them. Sprinkle it with powdered sugar or anything you like, you can be as creative as you like.
Step 8: Make sure to enjoy it with your family or friends!
This cake recipe of Ivan has already reached nearly 2 million views and people all over the globe expressed their thoughts about it.
Another commented, “This cake looks absolutely delicious and should be such a wonderful dessert for the summer. It also seems that it would be fun to make this recipe with children/grandchildren. Thank you for sharing!”
What are you waiting for? Go ahead and try this cake recipe, it will not just delight your taste buds but will also give you health benefits because of its main ingredient, tangerine!
Don’t forget to watch the video below.
Michael Dabu is a contributor at SBLY Media.
This Tangerine Poppy Seed Cake is love at first bite. It’s moist and citrusy with a light crunchy texture. And best of all, this cake actually tastes like fresh tangerine!
If you’re looking for a truly delicious and unique cake recipe, this Tangerine Poppy Seed Cake is a must-try. Not only is it quick and easy to make, but it’s bursting with fresh orange flavor and a hint of nuttiness from the poppy seeds. This is a great recipe for taking advantage of the winter citrus season.
Ingredients for tangerine poppy seed cake
- poppy seeds
- milkwe’ll soak the poppy seeds in warm milk to soften them, and bring out their flavor.
- we’ll soak the poppy seeds in warm milk to soften them, and bring out their flavor.
- sugarboth granulated and confectioner’s
- both granulated and confectioner’s
- orange juice and zest
- almond extractvanilla would be the more obvious choice, but I found almond extract
- vanilla would be the more obvious choice, but I found almond extract
- baking powder
Baking with poppy seeds
Many world cuisines bake with poppy seeds, but particularly Central and Eastern European, including German, Polish, Hungarian, Ukrainian, Russian, Slovak, and Czech. These cuisines typically bake sweet or savory pastries like poppy seed cake, poppy seed cookies, and poppy seed rolls. What sets these traditional poppy seed baked goods apart from the ones we bake here in the US is the sheer amount of seeds used ~ today I’m borrowing from that tradition; my cake uses a full cup!
Soaking poppy seeds in milk can bring out the natural sweetness of the seeds, as well as soften the crunchy texture. Soaking in milk makes the seeds more easily digestible, and also helps to release their natural oils, which adds an extra burst of flavor to recipes. Additionally, the process helps the body to better absorb the vitamins, minerals, and protein found in the poppy seeds.
Can you taste the poppy seeds in this tangerine cake?
When you have this many poppy seeds in a recipe, flavor is an issue ~ and poppy seeds do actually have a flavor. They’ve been called nutty, earthy, peppery, and slightly bitter. For me it’s mostly about that lovely crunch.
Can poppy seeds make you high?
No, poppy seeds do not make you high. Although poppy seeds do come from the poppy plant, the levels of psychoactive chemicals found in poppy seeds are too low to have any effect. Poppy seeds can, however make you fail a drug test as they contain trace amounts of opium, which may produce a false positive result. Therefore, it is advised that you avoid eating poppy seeds before undergoing a drug test.
Tangerine sugar boosts the citrus flavor
I love to make citrus sugars with lemons and oranges, and here I make tangerine sugar with the zest of a tangerine and the cup of sugar in the cake recipe. Processing them together in a food processor makes a bright fragrant citrus sugar that infuses the whole cake.
Orange extract is a fabulous little extra to have in your pantry. It’s a concentrated liquid flavoring extract made from the peel of an orange, usually obtained by cold pressing. It can be used in both sweet and savory dishes, from desserts to marinades and dressings, and a good orange extract will give a burst of orange flavor. It’s optional in this tangerine cake, but if you love citrus flavor it’s a good thing to have around.
Which way is up with this tangerine poppy seed bundt cake?
You have two choices when turning out bundt cakes: you can flip the baked cake out of its pan and have the smooth side facing up, or you can flip it over again and leave the craggy side up. I do it both ways, depending on the cake and the look I’m going for. In this case I want the surface of the cake to capture as much of that zingy orange glaze as possible, so I went with the nooks and crannies up 🙂
The orange glaze that I added on top is simply powdered sugar and freshly squeezed tangerine juice ~ it accentuates the citrus flavor and adds a nice pop of sweetness to every bite.
Useful tips for making tangerine poppy seed cake
Non-stick bundt pans (like milk, mascara, and those jeans from college,) have a life span. Don’t wait for the inevitable to happen, replace yours while you still can. Less detail is often a good thing in a bundt pan when you want it to release cleanly.
Spray or butter and flour your pan, making sure to get in every nook and cranny.
Let the cake cool for 10 minutes out of the oven, then loosen all the edges with a thin offset spatula before turning out.
Be sure to let your cake cool before adding a glaze, or it will soak right into the warm surface of the cake.
Do not slice your cake until just before serving to avoid drying it out.
More citrus cakes
A coffee cake for tangerine lovers!
- zest of 1 tangerine, peeled with a serrated vegetable peeler (just the orange part, try to avoid the white pith, which is bitter.)
- unsalted butter, at room temperature
- orange extract, optional
- eggs, at room temperature
- all purpose flour
- set oven to 350F
- Spray and flour a bundt pan (or a tube pan with a removable bottom)
- Heat the poppy seeds and the milk in a saucepan until warmed and set aside.
- Make the tangerine sugar in a food processor: process the sugar and the zest of one tangerine together until the sugar is fragrant and pale orange. If you don’t have a processor just finely grate the zest and mix with the sugar.
- Cream the butter with the tangerine sugar and extracts until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the eggs, one at a time, beating well between each addition. Scrape down that bowl!
- Whisk together the flour and baking powder.
- Add the dry ingredients to the butter mixture alternately with the poppy seed milk, beginning and ending with the dry. Beat just until blended with each addition, don’t over beat.
- Blend in the tangerine juice.
- Turn the batter into your prepared pan and smooth out the surface. Bake for 40-50 minutes or until risen and just turnning golden on top. A toothpick inserted near the center will come out without wet batter on it (moist crumbs are fine.)
- Let the cake cool in the pan for 10 minutes, then loosen around all the edges and invert onto a cooling rack.
- To make the glaze, add just enough of the tangerine juice to the sugar to make a fairly thick glaze.
- When the cake is cool, go to town with the glaze. Garnish with a sprinkle of poppy seeds and tangerine zest.
Unopened packages of poppy seeds usually stay good for up to 2 years, but once they are opened they need to be used within 3 months for optimal freshness (they are high in oil so they can go rancid quickly.) It’s best to store them in an airtight container in a cool, dark place, or you can also freeze poppyseeds in a heavy duty zip lock freezer bag.
baking, bundt cake, cake, citrus, poppy seeds, tangerine, winter
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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You’ll also need
- 7″ x 10″ baking pan
- Immersion blender
- Silicon brush
Source: YouTube Screenshot / Immer Appetitlich
First off, prepare all your ingredients. Then, when you have all of them ready, preheat your oven to 350°F.
Get one tangerine and grate the skin. We’ll be using that later.
Next, peel the six tangerines and then cut them in half.
Print this Tangerine Drizzle Cake Recipe
cakes and bakes
For the sponge
- slightly salted butter (softened)
- white caster sugar (superfine sugar)
- white self-raising flour (self-rising flour)
- zested and flesh chopped into pieces (see notes)
For the tangerine syrup
- icing sugar (powdered sugar)
- peeled and flesh sliced
- 18cm (7 inch) round loose bottomed or springform cake tin
- Small heatproof bowl
Make the tangerine batter.
- Preheat the oven to 180C / 160C fan / 350F.
- To make a cake batter, start by placing the caster sugar and softened butter in a large mixing bowl. Beat with an electric whisk or by hand until pale and fluffy.
- Add the eggs one at a time while whisking until combined.
- Add the self-raising flour and fold through with a silicone spatula.
- Add the zest of the two tangerines, then peel them, chop up the flesh and add to the bowl. See notes on tangerine sizes below. Gently fold through to combine.
- Spoon the batter into your prepared cake tin and level off.
Make the tangerine drizzle syrup.
- You can make your tangerine drizzle icing towards the end of the sponge’s baking time.
- Start by putting the orange juice and icing sugar in a small saucepan. Remember again that my tangerines may vary in size to yours and adjust accordingly.
- Gently mix together until there are no lumps.
- Place on the stove and bring to the boil, then boil for 3 minutes. Be careful, it will be very hot. The syrup should change from opaque to translucent and be thickened.
- Reserve 2 tbsp in a bowl and pour the rest slowly all over the cake.
- Leave to cool completely in the tin.
Decorate your tangerine drizzle cake.
- When your tangerine drizzle cake is completely cool, transfer it to a cake board.
- Combine the reserved syrup with the milk and icing sugar. Whisk to create a thick, white icing.
- Pour over the top of the loaf and gently coax down the sides to create some drips. Allow to set.
- Once you’re ready to serve, top with slices of peeled tangerine.
- Slice with a sharp knife, wiping between cuts for a neat finish. Enjoy!
My tangerines weighed about 85g (about 3 ounces) each, including the skin. They yielded approximately 3 tbsp of juice per tangerine. A little variation shouldn’t cause much of an issue, but if you use a very different orange that is considerably bigger or smaller, adjust the quantities accordingly.
Gather these ingredients
- 1-inch stick of butter
- 2 medium-sized eggs
- A pinch of salt
- 100 grams + 2tbsp sugar
- 220grams flour (plus 2 tbsp for dusting)
- 150 grams of neutral oil
- 150 ml water
- 10 grams baking powder
- Confectioner’s sugar for dusting
Pin this Tangerine Drizzle Cake Recipe
Wrap the cake with plastic wrap (or place it in an airtight container) and store it at room temperature for up to one day, or in the fridge for up to 4 days.
You’ll have 12 tangerine halves.
Get your 7″ x 10″ baking pan and grease it with butter. You can also melt your butter and just use a brush.
Once that is done, dust the pan with flour and sugar.
Now it’s time to get delicious.
Get your tangerine halves and arrange them cut side down on your baking pan. Set it aside.
Peel your remaining tangerine and separate them. Add it to a bowl and then add two eggs and a pinch of salt.
Using an immersion blender, break down all the ingredients until smooth. Strain your mixture until you get that aromatic juice.
Add sugar and the tangerine zest a while ago and mix well. Add your sunflower oil and water. Mix well.
Is your mouth watering yet?
Mix the baking powder and flour and then sift into the liquid mixture. Mix them all together.
Peel the tangerines.
Cut the tangerines into slices.
Grease the baking tins with butter and sprinkle with granulated sugar. Place the tangerine slices in the bottom of the baking tray.
Mix milk, vinegar, vanilla, and oil.
Combine flour, sugar, salt, and baking powder in a mixing bowl.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Pour the batter over the tangerines and bake for 25-30 minutes at 360°F/180°C.
Flip the cake over and coat it with melted marmalade. Decorate with fresh mint leaves.
If you don’t mind dairy, feel free to use any other milk in this recipe.
Use a gluten-free flour blend to make this cake gluten-free.
Test the tangerine cake for doneness by sticking a skewer or toothpick through the center. The skewer shouldn’t be completely clean, then the cake is overbaked. There should not be any wet batter on the stick, but a few moist crumbs are okay.
Instead of marmalade, you can also top the cake with an orange glaze. Whisk together 2 cups of confectioners’ sugar, 2 tbsp butter, 4 tsp orange juice, and ½ tsp orange zest. Drizzle and spread over the cooled pound cake.
The glaze icing will last about a week in an airtight container in the fridge or for several months in the freezer. Thaw it in the refrigerator overnight before using it.
More drizzle cake recipes to try
Coconut Drizzle Cake
This coconut drizzle cake is moist and light with desiccated coconut in the crumb, drenched in a coconut syrup and topped with coconut icing.
Get the recipe
Chocolate Drizzle Cake
This chocolate drizzle cake is something special. It starts with a perfectly tender chocolate sponge, taken to new heights when drenched with a smooth, rich chocolate syrup that sinks irresistibly through the crumb.
Luscious Lime Drizzle Cake
Grease and line the base and sides of a your tin before you start so that it’s ready to go when you need it.
Preheat the oven to 180C / 160C fan / 350F.
To make a cake batter, start by placing the caster sugar and softened butter in a large mixing bowl.
Beat with an electric whisk or by hand until pale and fluffy.
Add the eggs one at a time while whisking.
This helps give a smooth, emulsified mixture with no splitting.
Add the self-raising flour.
Fold through with a silicone spatula.
Add the zest of the two tangerines, then peel them, chop up the flesh and add to the bowl. See notes on tangerine sizes below.
Gently fold through to combine.
Spoon the batter into your prepared cake tin and level off.
Bake for about 1 hour 15 minutes or until firm all the way across. Check that it’s cooked through by pushing a skewer all the way into the centre – it should come out clean.
You can make your tangerine drizzle icing towards the end of the sponge’s baking time.
Start by putting the orange juice and icing sugar in a small saucepan. Remember again that my tangerines may vary in size to yours and adjust accordingly.
Gently mix together until there are no lumps.
Place on the stove and bring to the boil, then boil for 3 minutes. Be careful, it will be very hot. The syrup should change from opaque to translucent and be thickened.
Take the cake from the oven and prick holes all over, about 3/4 of the way down with a long skewer.
Reserve 2 tbsp in a bowl and pour the rest slowly all over the cake.
Leave to cool completely in the tin.
When your tangerine drizzle cake is completely cool, transfer it to a cake board.
Retrieve the reserved syrup.
Add the milk and icing sugar.
Whisk to create a thick, white icing.
Pour over the top of the loaf and gently coax down the sides to create some drips. Allow to set.
Once you’re ready to serve, top with slices of peeled tangerine.
Slice with a sharp knife, wiping between cuts for a neat finish. Enjoy!
And don’t forget to come back and leave a review to let me know how you got on.
You’re done when there’s no lumps.
Pour your cake mixture into the baking pan and make sure all tangerines are submerged. Tap to remove air.
white flour – 9 oz (250 g)
crystal sugar – 5.3 oz (150 g)
eggs – 2 pcs. (L, separated)
tangerine juice – 1 cup (250 ml)
grated tangerine peel – 2 pcs.
salt – a pinch
If pineapples work, why not oranges?
Even if you are a newbie at baking, you could perfect this delicious dessert.
In fact, you can do it in about 10 minutes.
See how beautifully this recipe comes together in the video below!
Source: Immer Appetitlich, christinascucina
About the Author
Leave the cake to cool for 10 minutes in the baking tin before removing it.
6 FUN recipes to make with kids – a FREE family baking eBook!
Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen – and keep them busy for hours!
Oven – 350°F (175°C);
Cake mold 11×3.5″ (27×8 cm) greased and covered with baking paper.
The fruit are washed under running water with a brush and it is best if you use organic fruit.
The tangerines, if not quite fresh are placed in the refrigerator for 1 hour (this also applies to oranges). Then they are removed and their peel is very easily grated. Strain and set them aside.
The eggs are divided into yolks and whites.
Beat the yolks with the sugar, until a white mixture is obtained, for about 10 minutes. Add the olive oil in a stream while beating, the grated peels and through a strainer add half of the tangerine juice.
Sift the flour and baking powder into the bowl with the mixture and mix with a spatula, alternating with the rest of the tangerine juice, then turn on the mixer at low speed for 2-3 minutes.
Beat the egg whites with a pinch of salt, until a thick white mixture is obtained. Add them in portions to the mixture. Stir with a spatula.
The finished mixture is poured into the cake mold onto baking paper.
Bake the fruit cake at 350°F (175°C) for about 45-50 minutes. Check it with a long wooden skewer.
Remove it from the oven, leave it in the mold for about 15 minutes and then cool it completely on a wire rack.
The Irresistible Tangerine Cake is ready.
Bake at 350°F for 40 minutes.
Remove from the oven and let it rest before putting it into a serving plate.
Can you smell that amazing sweet and refreshing scent of the tangerines?
Before serving, dust with powdered sugar. It’s best with coffee or even tea.
We are pretty sure that everyone who tries your cake will give you compliments, and maybe even the recipe.
The first thing that you need to remember when it comes to baking, is that it’s best to always follow the recipe.
Now, if you are a pro, maybe you can tweak the recipe, but if you’re a newbie, it’s better to stick to the original recipe.
How To Make Tangerine Upside-Down Cake
Start by prepping the tangerines. First peel them, then slice them crosswise, in slices of about ½ inches.Grease the baking tin with butter and sprinkle with granulated sugar. Place the tangerine slice in the bottom of the baking tin. Use small offcuts to fill the empty spots, making sure that the whole surface is covered.
Whisk the wet ingredients together. In another bowl, mix the dry ingredients. Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter gently over the sliced tangerines, and bake until golden and cooked through. Remove the cake from the baking tin, and cover with hot, melted marmalade. Finish off with fresh mint leaves and enjoy!
Tangerine Champagne Mini Cakes Recipe Instructions
tangerine champagne mini cakes recipe
Recipe by Farmgirl Gourmet
Tangy and delicious Tangerine Champagne Mini Cakes
For the Icing
- 6 egg whites
- 2/3 cup unsalted butter, room temperature
- 1 1/2 cups white granulated sugar
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- zest of 1 tangerine
- 1 cup dry champagne
- 1 1/3 cups powdered confectioners’ sugar
- 4 teaspoons champagne
- 1 teaspoon tangerine juice
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Spray mini bundt pan with cooking spray and set aside.
- In a clean dry bowl add the 6 egg whites and beat until stiff peaks form with the whisk attachment. Set aside.
- Sift the flour, baking powder and salt together in a small bowl and set aside.
- Alternate the flour mixture and the champagne until just combined.
- Fold in the egg whites in thirds, taking care not to deflate the whites. Divide the batter in the mini bundt pan and bake 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Remove from oven and cool.
- For the Icing: add the icing ingredients to a small bowl and stir to combine. Drizzle over cooled cakes and serve immediately.
- 3/4 cup sugar plus 1 tablespoon
- 1/4 cup water
- Peel from 1 tangerine, cut into 1/2 inch by 2 inch pieces
You can bake this for yourself, or your family, for any holiday occasion, or bring it to your next potluck party.