Tangerine-Vanilla Tea Cakes


I got this delicious recipe from Laura's lovely blog Tutti-Dolci.  I made these tea cakes the other night and the smell of freshly squeezed tangerines brightened up the whole kitchen.  I don't know why I always get the sudden urge to bake at 9 at night but I do.  I'm warning you, these are addicting.  So much so that I gave most of them away to family and friends, because otherwise I could have eaten all. two. dozen.  Recipe below.    

Laura's Tangerine-Vanilla Tea Cakes (Adapted from Cooking Light)
Ingredients for Cakes
2 cups cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large egg yolks, at room temperature
1 tsp vanilla extract
1 tbsp tangerine zest
1/4 cup fresh tangerine juice
3/4 cup low-fat buttermilk
3 large egg whites, at room temperature
1/4 tsp cream of tartar

Ingredients for Glaze
1 cup powdered sugar, sifted
1 tsp tangerine zest
2 Tbsp fresh tangerine juice
Tangerine slices, for garnish (optional)

Preheat oven to 350°F and spray two 12-cup standard muffin pans with nonstick spray.  (I used cupcake wrappers  and just removed the paper after cooling since I had trouble with the Pam Spray).  Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until fluffy. Add egg yolks, 1 at a time, and beat until combined; beat in vanilla and tangerine zest. Combine tangerine juice and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add buttermilk mixture, then finish with remaining flour mixture.
Using an electric hand mixer with clean and dry beaters, beat egg whites and cream of tartar in a clean bowl at high speed until stiff peaks form. Using a spatula, carefully fold egg whites into the cake batter in 2 additions. Spoon batter evenly into cups and bake 20-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool the tea cakes for 2 minutes in the pans on a wire rack, then carefully remove from pans and place them on the wire rack to cool completely.
To prepare glaze, whisk together powdered sugar, tangerine zest, and juice in a small bowl. Set rack with tea cakes over a piece of wax paper and dip tops of each cake into glaze; let glaze set before serving. Store leftovers in an airtight container at room temperature up to 2 days.

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