INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Make the cake: 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. With a sifter, sift the remaining 1/2 cup  sugar and
cake flour together 3 times to aerate and lighten the  mixture. (Or
sift through a strainer onto a sheet of waxed paper.)  Fold into the
egg whites 1/3 at a time. Fold in the vanilla and the  tangerine rind.
Gently spoon the mixture into an ungreased tube pan  and bake 30 to 35
minutes, until golden brown. 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: Whisk together the  tangerine juice and egg
whites, then add the powdered sugar and stir  until smooth. Drizzle the
glaze evenly over the cake. Let set in a  cool place. Garnish with the
tangerine slices. This recipe yields 8  servings.  Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EM-1B19 broadcast 04-06-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-16-1998
Recipe by: Gail Gland  Converted by MM_Buster v2.0l.

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