2006 Angel Food Cake Contest Winning Recipes
    Bill Henry                                                                    
    Bedford County Fair

    1 1/3 cup sifted cake flour    1 ¾ cup egg whites (1 doz eggs)
    ¾ cup sugar minus 1 tbl    1 ¾ tsp cream of tartar
    1 pouch instant pina colada mix   1 cup sugar
    ½ tsp vanilla powder
    ¼ tsp salt     
    1 cup crushed pineapple (drained)
    In a medium bowl combine the first five ingredients.  In a large mixing bowl beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised.  Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when the beater is raised slowly.  Remove 1 heaping cup of egg whites and fold into the pineapple.  Dust the flour mixture over the remaining whites, ¼ cup at a time, and fold in quickly but gently.  Whisk together the egg whites and pineapple mixture and fold into the batter until uniform.  Pour into the tube pan, run a small metal spatula or knife through the batter to prevent air pockets and bake at 350 degrees for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed.  Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter and cool the cake completely in the pan.  Remove cake from pan.  Ice cake with coconut butter cream icing.

    2 cups unsalted butter (softened)  4 to 8 tbl cream of coconut (to taste)
    1 cup sugar (divided)    ½ tsp vanilla powder
    ¼ cup water     1 tbl pineapple juice
    5 large egg whites (5 fluid ounces)  1 tbl lime juice (optional)
    ½ + 1/8 tsp cream of tartar
    In a mixing bowl beat the butter until smooth and set aside.  In another mixing bowl beat the egg whites until foamy, add the cream of tartar and beat until soft peaks form when the beater is raised.  Gradually beat in ¼ cup sugar until stiff peaks form when the beater is raised slowly.  In a small saucepan heat the remaining ¾ cup sugar and the ¼ cup water until a thermometer registers 248 degrees F.  Then slowly beat the syrup into the egg white mixture.  When mixture is cool, beat in the butter at medium speed, 1 tablespoon at a time.  Lower the speed and add the ½ tsp vanilla powder, l tbl pineapple juice, cream of coconut and lime juice to taste.

    DOROTHY (DOT) MARTIN               
    1 1/8 Cup Cake Flour
    ¾ + 1 cup sugar
    1 ½ cup egg whites
    1 ½ tsp cream of tartar
    1 tsp vanilla
    1 tsp lemon extract
    ½ tsp salt
    In a large bowl mix the egg whites on high speed until foamy.  Add the cream of tartar.  Beat until stiff.  Lower the speed, add the 1 cup of sugar gradually.  On low speed add the flavorings.
    Sprinkle the flour and sugar mixture evenly over the egg whites.  Mix on the lowest speed.  Spoon into an ungreased tube pan.  Run a knife in the mixture to release air bubbles and mix the color.  Bake at 375 degrees for 30 to 35 minutes or until gold brown.  Invert cake on rack and let cool for 2 hours.
    1 cup solid white shortening
    1 tsp lemon flavor
    2 tbl milk or water
    A pinch of salt
    1 lb of confectioners sugar
    6 drops of yellow food coloring
    Cream shortening, water and lemon.  Add the salt, food coloring and the sugar.  Beat on high until creamy.  Add the sugar and mix well until creamy.  Lightly frost the whole cake with the frosting.  Next basket weave the sides of the cake white and yellow.  Add white frosting flowers to the top of the cake and add lemon candy.

    CONNIE SHUFF                                                   
    Cake      Filling
    1 cup cake flour    ¼ cup cornstarch
    1 ½ cups superfine sugar (divided)  1 cup sugar
    1 ¾ cups egg whites    3 tbl orange juice
    1 tsp cream of tartar    1 tsp grated orange rind
    ½ tsp salt     ½ cup butter
    1 tbl coconut extract    21 oz can crushed pineapple and juice
    Frosting     Topping
    1 cup Crisco     2 cups toasted coconut
    ¼ cup butter (1/2 stick)   ½ cup toasted macadamia nuts (chopped)
    ¼ tsp salt
    4 cups 10x sugar
    ¼ cup flour
    2 tbl coconut extract
    2 egg whites
    ¼ tsp cream of tartar
    In a medium bowl, sift together flour and ¾ cup of sugar.  Sift 3 times
    In a large bowl beat egg whites until foamy on medium speed with hand mixer
    Mix cream of tartar and salt together, and add to foamy whites
    Add the rest of the sugar (3/4 cup), a tbl at a time, beating after each addition until all is
    Beat on high until it forms stiff peaks
    Fold in flour mixture, about ¼ at a time, continue to fold over (don’t whip or over beat)
     Fold in coconut extract
    Spoon batter into 10 inch angel food pan (12 cup)
    Cut through batter with table knife to get rid of air bubbles
    Bake at 375 for 30-35 minutes or until cake taster comes out clean
    Remove pan from oven and turn upside down resting on a skinny neck bottle if pan does
     not have feet on it
    When cake is cooled, run a very thin knife (tomato knife) along the edges and middle.
     Remove from pan
    Mix filling ingredients together in sauce pan and cook for 2 minutes.  Cool
    Cut cake in 3 layers and fill between each layer, putting all three layers together
    Frost and sprinkle with toasted coconut and macadamia nuts
    Beat Crisco and butter until creamy
    Add rest of ingredients and beat for 4 minutes