Tangerine Chiffon Cake
| Yield: | 10 Servings |
| Categories: |
| 2 1/4 | c | Flour |
| 1 1/2 | c | Sugar |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | Vegetable oil (and no, in this recipe olive is not a vegetable!) |
| 1/2 | c | Strained tangerine juice |
| 1/4 | c | Water |
| 6 | Eggs, separated, plus one extra white | |
| 1 1/2 | ts | Grated tangerine peel |
| 2 | tb | Triple Sec or other orange-flavored liquer |
| 1 | c | Glace icing* |
| 1/2 | ts | Cream of tartar (see Note) |
| GLACE ICING | ||
| 1 | c | Powdered sugar |
| 2 | tb | Triple Sec or other orange-flavored liquor (or juice a bit extra when preparing tangerines (up to 3) |
| 1/2 | ts | Reserved tangerine peel |
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