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Tangerine Fool Cake

Tangerine Fool Cake
YIELDS
9 servings
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Ingredients

Cake

6
large eggs
1
cup sugar
1
cup all purpose flour
½
tsp fine salt
cup unsalted butter, melted
1
tsp vanilla extract
2
tsp tangerine zest
1
Tbsp tangerine juice

Meringue

2
large egg whites at room temperature
½
tsp cream of tartar
½
cup sugar

Fool

2
cup whipping cream
3
Tbsp sour cream
¼
cup sugar
1
Tbsp coarsely grated tangerine zest
3
Tbsp tangerine juice

Assembly

½
cup fresh tangerine juice
2
Tbsp lemon juice
½
cup sugar
tangerine slices, for garnish
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Directions

Step 1

Preheat oven to 350 degrees F. and line an 8-inch square pan with parchment so that it hangs over the sides (do not grease).

Step 2

Whisk eggs and sugar over a pot of gently simmering water for about 3 minutes, so that the eggs are just warm to the touch. Remove from heat and whip mixture with electric beaters or in a stand-up mixer until pale yellow, glossy and firm, about 10 minutes.

Step 3

Sift flour and salt, and gently but quickly fold into eggs in two additions. Combine melted butter, vanilla, zest and juice. Stir about 1/3 cup of cake batter into melted butter until smooth, then sir mixture into cake batter (this will keep the butter from sinking to the bottom).

Step 4

Scrape batter into prepared pan and bake for 30 minutes, or until cake springs bake when gently pressed. Allow cake to cool for 20 minutes, then turn out onto a cooling rack to cool completely.

Step 5

For meringue, reduce oven temperature to 250 degrees F. and line a baking tray with parchment paper.

Step 6

Whip egg whites with cream of tartar until foamy. Gradually add sugar and continue whipping until whites are glossy and hold a stiff peak. Spread meringue onto prepared baking tray into an even layer. Bake for about 40 minutes, or until dry (times may vary depending on air humidity).

Step 7

For fool, whip cream to medium peaks and stir in remaining ingredients. Break up meringue into pieces and fold into whipped cream.

Step 8

To assemble, heat tangerine juice and lemon juice with sugar until sugar is dissolved, then remove from heat. Trim outside of cake to remove brown edges and cut into 9 squares, placing each square onto a plate. Brush each square with tangerine syrup. Top each square with a generous dollop of fool and garnish with a tangerine slice. Serve immediately.

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