Recipe: Tangarine Frosting, Tangarine Tea, and Tangerine Angel Food Cake with Tangerine Glaze - Recipes for Pam

TANGERINE FROSTING

1/3 cup butter, softened
3 cups powdered sugar
4 Bigelow Tasty Tangerine Herbal Tea Bags
1/2 cup boiling water
2 teaspoons orange peel, grated

Make tea by infusing boiling water with Bigelow Tasty Tangerine Herb Tea, let steep for 10 minutes.

Remove tea bags and make frosting by beating butter, powdered sugar and tea together.

Spread frosting on top of the cake and garnish with grated orange zest.

Yield: 15 to 20 servings
Adapted from Source: Bigelow Tea

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TANGERINE TEA

2 cups water
1 1/2 cups fresh tangerine or orange juice
1/4 cup granulated sugar or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tea bags (black, orange pekoe)

Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves.

Remove from heat and add tea bags. Let steep 3 to 4 minutes. Serve immediately.

Makes 4 servings.
Source: unknown

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TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE

FOR THE CAKE:
1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar, divided use
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
1 tangerine, grated zest
FOR THE TANGERINE GLAZE:
1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugar

TO MAKE THE CAKE:
Preheat oven to 375 degrees.

In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture.

Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top.

Bake 30 to 35 minutes, until golden brown. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. 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.)

When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.

TO MAKE THE TANGERINE GLAZE:
Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.

Source: unknown