Tangerines and oranges are regarded as signs of luck and wealth during Chinese New Year and make for a delectable dessert for an American New Year as well.ÿ Champagne and whipped egg whites give this cake a light sponge texture and the tangerine packs a citrus zing. Top with a confectioners’ sugar icing and a little candied tangerine peel and you are sure to have lots of luck and wealth in the new year.
Tangerine Champagne Mini Cakes Recipe Instructions
tangerine champagne mini cakes recipe
Recipe by Farmgirl Gourmet
Tangy and delicious Tangerine Champagne Mini Cakes
For the Icing
- 6 egg whites
- 2/3 cup unsalted butter, room temperature
- 1 1/2 cups white granulated sugar
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- zest of 1 tangerine
- 1 cup dry champagne
- 1 1/3 cups powdered confectioners’ sugar
- 4 teaspoons champagne
- 1 teaspoon tangerine juice
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Spray mini bundt pan with cooking spray and set aside.
- In a clean dry bowl add the 6 egg whites and beat until stiff peaks form with the whisk attachment. Set aside.
- Sift the flour, baking powder and salt together in a small bowl and set aside.
- Add the butter and sugar to the bowl of an electric mixer with the paddle attachment. Cream until light and fluffy, about 4 minutes. Add the tangerine zest and mix to combine.
- Alternate the flour mixture and the champagne until just combined.
- Fold in the egg whites in thirds, taking care not to deflate the whites. Divide the batter in the mini bundt pan and bake 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Remove from oven and cool.
- For the Icing: add the icing ingredients to a small bowl and stir to combine. Drizzle over cooled cakes and serve immediately.
Candied Tangerine Peel
- 3/4 cup sugar plus 1 tablespoon
- 1/4 cup water
- Peel from 1 tangerine, cut into 1/2 inch by 2 inch pieces
- Add 3/4 cup sugar and water to a small saucepan. Bring to a boil, reduce heat to low and add tangerine peel. Cook over low for 30 minutes, until the peel starts to become translucent. Strain the peel (reserve the syrup for another use) and separate on a piece of parchment paper. Sprinkle with remaining tablespoon of sugar and flip gently to coat. Allow to cool completely before use.