9/12/2023 0 Comments Tangerine roll cake![]() ![]() Then shut off the mixer and scrape down the sides of the bowl. Then turn the mixer up to MEDIUM HIGH speed. Beat at LOW speed until the flour is well moistened. Add the softened butter, the vanilla extract, and the ¾ cup whole milk.Add the salt, baking soda, nutmeg, and white sugar. Measure out one cup of flour and put it in the bowl of your electric mixer.Stir it in and return the bowl to the counter. ![]() If you had any excess tangerine juice (anything over the cup you’re saving for the cake topping) add it to the tangerine, raisin, and pecan mixture.You’ll be using it to finely chop a quarter-cup of pecans for the topping once your Tangerine Dream Cake has baked. Leave your steel blade in the food processor and don’t wash the bowl.Set the ground tangerine, raisin, and pecan mixture aside in a bowl on the counter.(They should look as finely ground as hamburger.) Process them with an on and off motion until they’re chopped as finely as they’d be if you’d used a food grinder. If you don’t have a grinder, simply put the tangerine pulp and rind into the bowl of your food processor with the steel blade in place. If you have a food grinder, grind the tangerine pulp and rind with the raisins and the pecans.Pick out the seeds and throw them away, then cut the pulp and rind into quarters.If there is more than cup of tangerine juice, pour the excess into a little container and save it to add to your cake batter. You’ll be using it in the Tangerine Dream Cake topping. Wash the outside of your tangerines, then cut them in half and juice them.(Alternatively, you can spray the pan with baking spray, the kind with flour in it.) Grease and lightly flour a 9-inch by 13-inch cake pan.1/4 cup whole milk (This brings the milk total up to one cup.).1/2 cup ( 1 stick, 4 ounces, 1/4 pound) salted butter, softened to room temperature.1 and 1/3 cups white (granulated) sugar. ![]()
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