Fruity tangerine cake with cranberries

Ingredients for 1 servings:

• 180 g sugar
• 60 g butter, soft
• 3 egg whites, lightly beaten
• ¾ cup juice (tangerine juice), freshly squeezed
• 65 g buttermilk
• 170 g sour cream
• 1 tsp vanilla extract or vanilla flavoring
• 200 g flour
• 1 tbsp mandarin orange(s), peeled zest
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 50 g cranberries, dried
• 2 tbsp powdered sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sponge cake

Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg whites, the larger portion of the divided tangerine juice, the buttermilk, the sour cream, and the vanilla extract and continue beating until well blended. Mix the flour with the zest, baking powder, baking soda, and salt and add to the wet ingredients while stirring. Beat the batter until smooth, then coat the cranberries in a little flour and carefully fold in. Pour the batter into a greased loaf pan and bake in a preheated oven at 175°C for 30-45 minutes. After baking, let the cake cool on a wire rack for 10 minutes. Mix the remaining tangerine juice with the powdered sugar and drizzle over the cake.