CAKE BATTER:

6 eggs, separated, at room temperature
1 1/2 cups sugar
1 3/4 cups flour, sifted
1/4 tsp salt
6 tbs freshly squeezed tangerine juice
1/2 tsp ground nutmeg
2 tbs grated tangerine zest

TANGERINE GLAZE:

1 cup 10x sugar, sifted
1 tbs grated tangerine zest
3 tbs freshly squeezed tangerine juice

preheat the oven to 350 degrees. have an ungreased 10″ tube pan with a removable bottom ready.

in a large bowl, with an electric mixer, beat the egg whites until foamy. slowly add, about a tablespoon at a time, 1/2 cup of the sugar, beating well after each addition. continue beating until stiff, glossy peaks form. set aside.

in another large bowl, using the mixer, beat the egg yoks until light and fluffy, about 3-3 1/2 minutes. beat in the remaining 1 cup sugar until incorporated. alternately beat in the flour and salt with the juice. blend in the nutmeg and zest.

spoon the batter into the tube pan. bake in the center of the oven for 50 minutes, or until the cake springs back when you press it gently with your fingertips. invert the cake in the pan, standing the pan on its prongs. or invert the pan over a long-necked bottle. let cool completely.

when it is cool, remove the cake to a plastic cake or cardboard round.

make the glaze: put the sugar in a small bowl and whisk in the zest and juice. drizzle the glaze over the cake and allow it to set.

makes 1 (10″) cake