Early April exploded with posts, so I decided to put up a part II...we haven't gone this full tilt in quite a while! I was away luxuriating in the current part of the Kano school of Japanese painting exhibit at the Philadelphia Museum of Art this weekend (and stuffing myself full of wonderful Cambodian food at the Khmer Kitchen, damn I wish there were a Cambodian restaurant here in the NYC area) this weekend, but had promised a cake for a very sweet colleague, so dropped the suitcase and put on my apron (symbolically, anyway) to make a tangerine chiffon cake from the never-fail recipe (for the orange version) in the Jean Anderson Doubleday Cookbook.
It turned out very well, but I bashed it up a bit cutting it out of the pan. Had to drench it with a glaze made with 3/4 c tangerine juice, a dash of salt, a tsp of vanilla, and 1 lb (ouch) of confectioner's sugar to make it look semi-presentable...I should have started with the sugar and thinned it with the juice, but OH NO that would be too simple. Was rather ragged-looking but tasted good. The birthday "girl" was pleased.
I really wonder what would happen if you greased and floured the pan for this type of cake. With 8 egg whites and a TB of baking powder, surely it would still rise??? And not be such a pain to get out of the pan???