Instructions:

Topa Topa Tangerine Cake

Cake
3 eggs, separated
1/4 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons grated tangerine rind
1/3 cup tangerine juice
1 1/4 cups pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

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 cakes, and invert on cooling racks.

Tangerine Curd Filling
1/4 cup granulated sugar
1 1/2 tablespoons flour
Scant 1/4 teaspoon salt
2 teaspoons tangerine rind
1/4 cup tangerine juice
1 egg yolk
2 teaspoons butter
1 teaspoon lemon juice

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
2 large egg whites
1 1/2 cups granulated sugar
3 tablespoons tangerine juice
1 tablespoon tangerine rind
2 tablespoons lemon juice
2 teaspoons light corn syrup
1 teaspoon lemon extract

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.