Ingredients
CAKE
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 tablespoon tangerine zest
1 cup fresh tangerine juice
3 large eggs
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For the cake: Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth. Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks. Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired. Note: You can purchase the candied zest at many specialty stores, or do as I did: Zest the tangerines in long pieces (one inch or more). Boil zest in one part water to one part sugar for approximately 20-30 minutes, or until you can easily bite through it. Let dry on a wire rack, then store in airtight container. Or, as I like to do--while the zest is still wet, dredge it in granulated sugar before drying. For the frosting: In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution