I thought (re-)adjusting to the California (and especially Los Angeles) lifestyle would be difficult at first, but not so much. I seem to be doing just fine and then some. I actually feel at home here, and it shows in many areas: I am less anxious, less stressed out and more into my blog than ever, being within walking distance of Whole Foods and Trader Joe’s. I have a new love affair, me and Joe — he’s great, he’s a cheap date, and even though he doesn’t have ALL the qualities I look for (in a store) he plays a close second fiddle to my ULTIMATE love, Whole Foods, which would be a match made in heaven if I were independently wealthy and had maybe a limo or a double-decker bus to carry everything home!!!
But back to Joe, on our most recent date I found that among the many things he has to offer at terrific prices are edamame, one of my very favorite snacks, organic dark chocolate truffle bars (my VERY favorite snack) and some of the cutest greeting cards I’ve ever seen for .99 cents apiece!!! So when I tried to make the date last as long as possible, dreading the inevitable check-out line (where I get the chocolate to take the sting out of good-bye), I was comparing produce prices to WF and even Ralphs — with whom I have completely separate relationship (a whole ‘nother post) — and found these gorgeous tangelos for .49 cents a piece, a great deal if they’re any good. I bought four, blew Joe a kiss, bid him adieu, and was off onto my next conquest — sorry Joe, other places to go and stores to see, it’s not you, it’s me, blah, blah, blah . . . What does Joe care, he’s got women crawling all over him the second I’m around the corner! Ahh, should I go back? Okay crazy lady, cut this co-dependent stuff and go do what you do best: Create, cook and bake on your lonesome, and get over it!!! And it’s just at this point in my inner dialogue that I realize — SoCal, I have “arrived.” (Is that angel food cake or Angeles food cake??!)

Tangelo Angel Food Cake:

Preheat oven to 350ºF Have ready a 10″ tube pan w/ removable bottom.

1 1/2 cups egg whites (about 10-12)

1 1/2 cups sifted powdered sugar

1 cup sifted cake flour

Zest of 1 Tangelo

1 1/2 tsp. cream of tartar

1 tsp. vanilla

1 cup granulated sugar, I use fine

Place egg whites in a large mixing bowl,let stand at room temp for 1/2-1 hour depending on temp of house.
Meanwhile sift together 3 times powdered sugar and flour. Incorporate Tangelo Zest into flour mixture any way you can, I use my finger tips and just keep breaking apart any lumps that form, and the rest will happen during the folding process.
Beat on high, egg whites, cream of tartar, and vanilla until soft peaks form and then start to add Granulated Sugar two TBLS. at a time, until stiff peaks form.
Now start to add the flour/sugar mixture a forth at a time and fold, do not mix, do not stir, I can’t be more serious about this as it will determine the outcome of your cake, so fold, bringing up from the bottom and folding over the top in a  motion resembling folding a towel or sheet. Once the first 1/4 is no longer visible add another 1/4 and repeat until all the mixture is gone, and with this particular cake, watch for lumps of Tangelo zest and stop to break them gently apart with fingertips.
Scoop mixture into a ungreased 10″ tube pan, and spread top evenly and run a butter knife clockwise thru the mixture to remove any bubbles.
Bake on bottom rack of oven, unless that is the heat source, then place it in the middle or closer to the top for 40-45 minutes, until cake tester comes out clean and it springs back when gently pressed.
Immediately invert cake onto any bottle (covered with a towel,see pic) I used a vinegar bottle, with a med long neck. Allow to cool completly and then remove by running a knife or spatula around the edge and the the bottom, place on a cake plate and make glaze.

                                    By inverting (turning upside down) the cake it maintains it’s beautiful shape!


Tangelo Cake Glaze:
2-3 cups Sifted Powdered Sugar

Juice from Tangelo you zested, adding a little at a time to get to the right drizzling consistency, drizzle over cake in a back and forth motion from the inside to the outside allowing it to run down the sides of both. I like to save the left over glaze to use at the time I serve it, give it a extra drizzle over the cut piece.

Serve and as always, Enjoy!!!
© Jennifer Green Alger 2010