And here we thought mandarins (name actually derived from Chinese origin), or tangerines for those who refuse to change the name for tradition's sake, were only suitable for neatly packed picnic lunch baskets. Turns out that tangerines are far more versatile than just eating them alone, peeled ever so carefully but still with the white membranes intact because if you're anything like me you believe that all the natural things attached to fruit are good for our bodies. Probably not but it sure saves time, aka I'm too lazy to work that hard for my food, haha. And that's coming from a girl who makes cake out of scratch?? *confused*
My favorite vehicle for mandarin is probably in the form of honey salad dressing, but I'm afraid that my brain files pulled an interesting one here. Not remembering where I had recently seen a mandarin/tangerine flavored dessert, I knew immediately that I wanted citrus cake because I honestly believe that's the best kind there is. Lime butter cream? Check. Lemon curd filling with a zesty whipped cream? I've tried that too. But how come I've never seen tangerine cake on bakery displays?! I sense a theme of discrimination going on here, hmm...By the way, that place where I saw Satsuma flavored cookies was on Dolly and Oatmeal's blog. I give her the credit for encouraging me to try this unusual and tasty dessert. Her site is filled with creativity and beautiful food so go ahead. Let your eyes feast on her gorgeous photography. ;)
If you decide to make this cake or simply want some out-of-the-ballpark-good satsuma mandarins, make sure to get the brightest ones with super thick, loose skin. These are surprisingly the sweetest and juiciest ones and if I may, I even recommend buying them from the Korean store because the prices are much cheaper since there is such a high demand from our Korean kinfolk. Hope you give it a try and happy baking!
Satsuma Cake and a Honey Mandarin Whipped Cream
Inspired by Dolly and Oatmeal // Makes a 10x10 inch cake
Ingredients for cake
1 1/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt (or regular)
2 large egg whites at room temp
3/4 cup sugar
6 tbsp melted unsalted butter
1 cup milk of choice
2 tbsp honey
zest of half a satsuma mandarin (medium size)
juice of half a satsuma mandarin
1/2 tsp vanilla extract
Preheat the oven to 375 F degrees (191 C). In a medium bowl, stir together the flours, baking soda, baking powder, and salt. In a stand mixer bowl, or a large mixing bowl and a beater, beat the egg whites at the highest speed until foamy. When it has become a bit uniform, add the white sugar and beat a little more until the mixture is able to make little foam peaks.
Go back to the bowl with flour ingredients and add butter, milk, honey, zest, juice, and vanilla. Fold together with a spatula gently until decently incorporated. Then add the egg white mixture into that same bowl and gently keep folding until everything mixes thoroughly, but don't over beat. In a lightly greased cake pan, pour in the batter and bake for approximately 20 minutes or the top is risen is slightly golden.
Ingredients for whipped cream
2 cups whipping cream
1 refrigerated egg white
3 tbsp confectioner sugar
1/4 cup honey
zest of one satsuma mandarin
1/2 tsp vanilla extract
While the cake is baking, wash and dry the stand mixer bowl along with the whisk. Chill the bowl for 10 minutes and begin. Beat the whipping cream on the highest speed for about 1 minute or until it forms some shapes in the cream. Turn off and add egg white, beat for another 15 seconds. Then add sugar, honey, zest, and vanilla and beat just another 20 seconds. Scrape sides as needed.
When cake is cooled down, carefully cut into 3 layers with a serrated knife. Dust off excess crumbs and spread whipped cream accordingly.
Have you tried mandarin or tangerine desserts before?