Garnish with the tangerine segments drizzle the glaze over the cake and the fruit. When ready to serve, place a cake on a serving plate, browned side up. To assemble: Remove the cakes from the muffin pan by releasing their edges with a rounded knife. Remove from the heat and add the cream and confectioners' sugar, stirring to mix well. Pour the juice into a small saucepan bring to a boil over medium-high heat for a few minutes, until it has reduced to 2 tablespoons. Peel and segment the remaining tangerine (see NOTES), working over the measuring cup to catch its juices. Meanwhile, make the glaze: Squeeze the juice of one tangerine into a measuring cup. Bake for 5 to 10 minutes or until the tops are golden and spring back when lightly touched in the center.Ĭarefully pour the water out of the wells, then invert the muffin pan and balance it on a couple of water bottles or tumblers let the cakes cool completely. Bake for 15 minutes, then cover loosely with a piece of aluminum foil to keep the cakes from overbrowning. Use water to fill each of the remaining empty muffin wells halfway full to prevent those wells from scorching. Divide the batter between two of the ungreased muffin wells, filling them to the top. Sift half of the flour mixture over the egg whites and use a flexible spatula to gently fold it in, then fold in the remaining flour mixture. With the mixer running, gradually add the remaining 2 tablespoons of sugar increase the speed to high and beat for 45 seconds or until the whites are glossy and form stiff peaks. Have ready an ungreased jumbo-muffin pan (preferably nonstick).Ĭombine the flour, 2 tablespoons of the sugar and the nutmeg in a small bowl and whisk to incorporate.Ĭombine the egg whites, salt and vanilla extract in a medium mixing bowl beat with a hand-held electric mixer on medium speed for 20 to 30 seconds or until soft peaks form. Oh, and if you like citrus and/or yogurt cake, check out my Orange Blueberry Yogurt Bundt Cake too.For the cakes: Position a rack in the middle of the oven preheat to 350 degrees. How do you prepare your cake pans? Have you had cakes that stuck to the pan? So far I’ve been lucky and haven’t had any fails at that critical moment. Like Pompeian on facebook: Pompeian facebook.To learn more about the spray and oil: Pompeian Grapeseed Oil.It was another first and won’t be the last time either. Oh, and I used Pompeian grapeseed oil in the cake. I also picked it after being inspired by a drink I had at a recent convention. I wanted something different than orange or lemon. I picked tangerine because I haven’t baked or used it in ages. Rubbing zest into sugar releases the oils (flavor) much more than stirring it in. How is the tangerine yogurt cake? The citrus flavor stands out thanks to a new method I learned. I’m thrilled to not have to paint shortening on my pans anymore. Both fell out of the pan without a trace of cake left behind. I dusted the pan with flour and poured in the batter. I took a pastry brush and spread the oil out evenly and removed any excess. There was some pooling in the bottom of the pan. The first thing that popped in my mind was a bundt cake. I looked at the ingredients and there was only one. I received a bottle of Pompeian Grapeseed oil spray to try. Avoiding lecithin sprays have kept my pans in the right condition for many years. The buildup would cause the cake to stick to the pan. Those sprays would create a buildup on the pan over time. The reason is because using those convenient sprays caused another problem. This took a lot of time but was worth it. I had to use a pastry brush and paint a thin layer of shortening on every nook and cranny. However, an intricate pattern of a bundt pan is a whole different thing. It is quick to do when the cake pan is a standard round, square, or loaf shape. I tested a new pan prep method with this tangerine yogurt cake. Preparation of the pan helps the cake to come out right. It’s not so fabulous when it sticks to the pan and breaks apart. It’s fabulous when it comes out perfectly. That moment is when you remove the cake from the pan. The critical moment comes after a few minutes of cooling time. Just at the right time you remove it from the oven. Into the oven it goes and the room is soon filled with a delightful aroma. You whisk, cream, beat, stir, and pour the finished batter into the pan. Each one is added in the necessary order and with noted method.
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