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JUDGES ‘LYON’ UP FOR ANGEL FOOD CAKE CONTEST
1/11/2009
HARRISBURG –Deb Lyon of Bangor, Pa., won first place out of 67 entries at the Angel Food Cake Contest on Sunday, Jan.11, at the 2009 Pennsylvania Farm Show in Harrisburg. 
 
Lyon, who says she loves baking, has entered the contest for two years in a row.  She will receive a $500 check for winning the contest, sponsored by the Pennsylvania Egg Quality Assurance Program.
 
Marie White from Schnecksville, Pa., was the second place winner.  White won $250 with her Lush Pineapple Angel Food Cake. The third place winner, Sandy Mundis of the York Fair, received $100 for her cake.  Fourth place went to Ron Haas of the Sykesville Ag & Youth Fair, and fifth place went to Amy Foster of the Fayette County Fair.
 
The judges who were chosen to evaluate the cakes were Ena Bieber, Anne Gehman, Louan Good, Pat Krome, and Brian Peffley.
 
The cakes are judged on several different factors, including overall appearance, such as surface, size, and color; inside characteristics, including texture and lightness; flavor including smell, taste, and flavoring; creativity; and topping, icing, and decoration.
 
Lyon’s winning recipe is as follows:
 
Chocolate Almond Angel Food Cake
 
Cake Ingredients:
12 large egg whites    1 teaspoon almond extract
1 cup granulated sugar   1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar   ¾ cup flour
¼ teaspoon salt    1 ¼ cups confectioner’s sugar
¼ teaspoon cocoa    3 ounces grated semi-sweet chocolate
 
Directions:
 
Allow egg white to warm to room temperature. In a medium bowl, sift together flour, cocoa and confectioner’s sugar. Stir in grated chocolate. To the egg whites, add cream of tartar, salt, and extracts. Beat on high speed. Gradually add granulated sugar and beat until sugar dissolves and the mixture forms stiff peaks. Gently fold in flour mixture, ¼ cup at a time. Gently spoon batter into a 10-inch tube pan. Gently run a knife through the batter to remove any air pockets. Bake at 350 degrees for 50 minutes, or until the top turns golden brown and the cake springs back when lightly touched.
 
Almond  Filling Ingredients:
½ cup butter, softened    1 cup shortening
2 tablespoons cream    2 cups confectioner’s sugar
1 teaspoon almond extract   ½ teaspoon vanilla extract
 
Directions:
 
In mixing bowl, cream butter and shortening. Add cream and extracts and blend well. Add powdered sugar and whip until light and fluffy.
 
Icing Ingredients:
1 cup butter, softened    ¼ cup heavy cream
1 cup shortening    2 ½ cups confectioner’s sugar
2 teaspoons vanilla extract   ½ cup cocoa powder
5 tablespoons flour
 
Directions:
 
In a large mixing bowl, beat shortening and butter until well combined. Add cream and vanilla extract and beat until well incorporated. Add confectioner’s sugar, cocoa powder, and flour. Beat until creamy.
 
Garnish with chocolate curls and sliced almonds.