For the Cake
12 Egg Whites
1 1/2 teaspoon Cream of Tartar
1/4 teaspoon Kosher Salt
1 1/2 cups Sugar divided
1 cup Sifted All Purpose Flour
1 1/2 teaspoon Vanilla Extract
1 Honey Tangerine or sweet orange, zest grated
1/4 cup Honey Tangerine juice freshly squeezed
1 tablespoon Egg Whites
8 ounces Confectioners' Sugar
Preheat the oven to 375 degrees F. To 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 the flour together 3 times to aerate and lighten the mixture. Or sift through a strainer onto a sheet of wax paper. Work quickly so the egg white does not deflate. Fold into the egg whites, one third at a time. Fold in the vanilla and tangerine zest.
Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30-35 minutes until golden brown. Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. When cooled, 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 confectioners' sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let set in a cool place.
Wine pairing: an Austrian Scheurebe Beerenauslese, which marries beautifully with the tangerine.