Preheat the oven to 375 degrees. Make the coat: In a large mixing stadium,
whip the egg whites until white and spumy. Add the cream of tartar and salt
and continue whipping until subdued, droopy peaks manikin. Still whipstitch, affix 1
cup of the sugar in a thin stream and whip until stiff and showy. With a
sifter, sift the odd 1/2 cup sugar and cake flour unitedly 3 times to
aerate and lighten the assortment. (Or sift through a strainer onto a sheet of
waxed report.) 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 broil 30 to 35 proceedings, until golden chocolate-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 plateful. ( The browned crust of the
cake will stick to the pan). When the cake has cooled good, make the
sugarcoat: Whisk together the tangerine juice and egg whites, then add the
powdered sugar and stir until smoothen. Drizzle the glaze evenly over the
coat. Let set in a cool place. Garnishee with the tangerine slices. This
recipe yields 8 servings.