Tangerine Cake is a super moist, fruity cake perfect for holiday baking. Made with seasonal zesty tangerines, this cake is as beautiful as it is delicious! In fact, you can prepare this recipe with or without flour for a gluten-free cake. This is the best recipe to ensure there’s a dessert for everyone around your holiday table.
Zest two tangerines on the smallest side of a box grater. Then slice the fruits in half and squeeze the juice into a small bowl.
In a mixing bowl, whisk together the egg whites and sugar until light and fluffy.
In a separate bowl, combine the egg yolks, and remaining white sugar until smooth. Whisk in the tangerine zest, salt, olive oil, and tangerine juice.
In a separate bowl, combine the flour and baking powder.
Wisk the dry ingredients into the egg yolk mixture until smooth. Then fold in the whipped egg whites gently so as not to crush the egg whites. Fold with a rubber spatula until no white streaks remain in the batter.
Pour the batter in a bundt pan and bake for 30 to 35 minutes, until the cake is spongy and springs back when touched. Let the cake cool fully in the bunt pan before inverting the pan and removing the cake to a wire rack. Cool further if necessary before dusting with powdered sugar for garnish.
To make this cake gluten-free, you can use gluten-free all-purpose flour in place of the regular all-purpose flour. Follow the rest of the instructions as written.
Be sure to grease and flour your bundt pan well for this cake. Otherwise, it can be difficult to remove the cake from the pan for serving.
Cool the cake fully before dusting it with powdered sugar. Otherwise, the sugar will clump up and get sticky on the surface of your cake.
Be sure to whip the egg whites until they’re stiff and foamy.
Lighten the batter first by adding a few scoops of egg white foam to the egg yolk batter. Then add the remaining egg whites and fold gently to combine. The folding is done when there are no more white streaks in the batter.
Preheat oven to 180C/350F.
Grease bundt cake pan with a little bit of butter.
Whisk egg yolks with half of the sugar, olive oil, tangerine zest and juice. Beat egg whites with leftover sugar until stiff peaks form.
Combine baking powder and flour. Add dry ingredients into the yolk mixture and stir to make a smooth batter. Fold in stiff egg whites.
Pour an airy batter into the cake pan and bake for 30-35 minutes. Let cool down before removing from the pan and serving topped with powdered sugar.
Serve the cake with a smear of marmalade or jam for a sweet and fruity topping.
Store leftover tangarine cake in an airtight container or tightly wrapped in plastic wrap on the counter for 2 days or in the refrigerator for up to 5 days. You can also freeze the fully cooled cake for up to three months. Be sure to wrap it in several layers of plastic wrap to prevent freezer burn.