Preheat oven to 170 degrees Celsius, 338 Fahrenheit
Grease and flour a 20-21 cm diameter pan, cover the bottom of the pan with a circle of baking paper and brush the paper with oil as well.
Peel the tangerine, cut into segments, cut each segment into four pieces and remove the pits.
Put the cornstarch or tapioca in a small bowl, roll the tangerine pieces, and set aside.
In a deep bowl mix sugar, applesauce, oil, orange extract or zest, and vanilla extract.
Add milk and vinegar and mix well; add the tangerine pieces coated in cornstarch and mix well.
Sift the flour into a bowl, add baking powder, baking soda, and salt, and mix until combined.
Pour the batter into the greased and floured pan, level with a spatula, and bake in the center of the oven for 40-45 minutes until a wooden skewer or toothpick comes out clean.
Place the cake on a wire rack and let it cool completely.
sprinkle powdered sugar for decoration.
