Cake: Beat egg whites and cream of tartar until stiff, then add yolks, one
at a time and beat well.
Add sugar gradually beating it in.
Stir in grated rind and juice.
Fold in flour, powder and salt.
Bake in two 8-inch pans (with parchment paper greased and floured on the
bottom), at 325 degrees F for 20 to 25 minutes, until springy to the touch.
Run a knife around the outside edge of the cake recipes, and invert on cooling
Tangerine Curd Filling: Put sugar, flour and salt in top of a double boiler
over medium heat and mix together thoroughly.
Add rind and tangerine juice.
Add butter and egg yolk, stir and cook until smooth and thick.
Remove from fire, and slowly add lemon juice. Spread curd between cake layers.
Tangerine Lemon Frosting: Combine all of the ingredients except the extract
and the rind in the top of a double boiler. In the bottom of the double boiler,
bring the water to a simmer. Place the top pan over the simmering water and
beat with a hand-held mixer on medium speed for three minutes, then on high
speed for three minutes.
Remove the top pan from the heat and add the lemon extract. Beat for one
minute longer or until the whites are satiny and hold stiff peaks.
Stir in the rind.
Frost the top and sides of the cake.
Posted by Chyrel at Recipe Goldmine 8/12/02 6:24:47 am.