2007 Angel Food Cake Contest Winning Recipes
    Sharon Kurtz
    Plainfield Farmers’ Fair
    1 ¾ cups “PEQAP” egg whites, room temperature (about 12 large egg whites)
    ¼ teaspoon salt
    2 teaspoons cream of tartar
    1 ½ cups fine granulated sugar
    1 ½ teaspoons vanilla extract
    1 cup cake flour, siftedStrawberry Filling: ¼ cup Crisco 6 tablespoons butter, softened 1 ½ teaspoons meringue powder 1 cup confectioners sugar ½ teaspoon vanilla 1 ½ cups finely sliced strawberries ½ cup strawberry glaze
    Preheat oven to 350 degrees. Sift flour, ½ cup fine sugar and salt; then sift it again…3 times. Set aside. Beat egg whites at medium-high speed until frothy; add vanilla and cream of tartar. Beat until soft peaks form. Sift about ¼ of the flour mixture over the egg whites; gently mix into batter; repeat until all sifted flour mixture is added and well-mixed. Gently spoon batter into an ungreased 10-inch tube pan with a removable bottom. Run a knife or spatula through batter, smooth top of batter with a spatula. Bake a t 350 degrees for 40–45 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides and center with a narrow spatula or knife. Transfer cake to a cake plate. When cake has cooled, cut approximately 2 inches off top of cake. Hollow out approximately 1 ½ inches of center of cake by cutting or pulling pieces out. Evenly spread strawberry filling into hollowed area. Replace the top of cake over the filling. Frost cake.
    Strawberry Filling:
    ¼ cup Crisco
    6 tablespoons butter, softened
    1 ½ teaspoons meringue powder
    1 cup confectioners sugar
    ½ teaspoon vanilla c 1 ½ cups finely sliced strawberries
    ½ cup strawberry glaze
    Combine Crisco and butter until blended. Slowly add confectioners sugar, meringue powder and vanilla. Mix on high speed for 2 to 3 minutes or until light and fluffy. Add strawberry glaze and mix until well-blended. Fold in strawberries until mixed.
    1/3 cup boiling water
    1 pound confectioners sugar
    2 teaspoons clear vanilla
    1 cup white Crisco
    1/8 teaspoon butter flavor
    In a large mixing bowl, combing confectioners sugar, water, vanilla and butter flavor. Beat on high speed for 5 minutes. Add Crisco to mixture and beat on high speed for another 5 minutes.

    Connie Shuff
    Adams County Fair

    1 cup softsilk cake flour
    ¼ cup baking cocoa
    1 ¾ cups super-fine sugar (divided)
    1 ¾ cups egg whites (13 eggs)
    1 ½ teaspoons cream of tartar
    ½ teaspoons salt
    1 ½ teaspoons vanilla

    Peanut Butter Frosting:
    2 cups milk
    ½ cup + 3 tablespoons flour
    ¾ cup Crisco
    2 cups super-fine sugar
    1 tablespoon vanilla

    Chocolate Glaze:
    2 ounces unsweetened chocolate
    ¼ cup melted butter
    2 cups 10x sugar
    2 tablespoons milk
    2 teaspoons vanilla
    ¼ cup light corn syrup

    1. In medium bowl, sift together flour, baking cocoa, and ¾ cup of the sugar. Sift 3 times.
    2. In a large bowl, beat the egg whites until foamy on medium speed with hand mixer.
    3. Mix cream of tartar, salt and vanilla, and add to foamy whites. Continue beating until soft peaks form.
    4. Add the rest of the sugar, a tablespoon at a time, beating after each addition until all is incorporated.
    5. Beat on high until it forms stiff peaks.
    6. Fold in flour mixture about ¼ at a time. Continue just to fold over (don’t whip or over-beat).
    7. Spoon batter into ungreased 10” angel food pan.
    8. Cut through batter with table knife to get rid of air bubbles.
    9. Bake at 375 degrees on bottom rack for 30–35 minutes or until cake tester comes out clean.
    10. Remove pan from oven and turn upside down.
    11. When cake is cooled, run a very thin knife (tomato knife) along the edges and middle: remove from pan; cut in half horizontally.
    12. Spread peanut butter frosting between layers and put back together; frost rest of cake; heat glaze in microwave for 20 seconds and pour over top of cake.

    Peanut Butter Frosting
    1. Cook flour and milk over medium heat until thick and bubbly; boil 1 minute; set aside to cool.
    2. Cream Crisco well.
    3. Add sugar and vanilla and cooled flour mixture and beat for about 6 minutes.
    4. Add peanut butter and blend together.

    Chocolate Glaze
    1. Melt chocolate; add butter and corn syrup.
    2. Stir in 10x sugar, milk and vanilla.

    Dorothy Martin
    Ephrata Fair
    1 1/8 cup cake flour
    1 ½ teaspoon cream of tartar
    ¾ + 1 cup sugar
    1 teaspoon vanilla extract
    1 ½ cup egg whites
    1 ½ teaspoon Shanks Crème De Menthe flavor
    1 teaspoon 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 1 cup of sugar gradually. On low speed add vanilla extract. Sprinkle the flour and remaining sugar that has been sifted, evenly over the egg whites. Mix on the lowest speed. Remove 1 ½ cups of mixture. Add 1 ½ teaspoon crème de menthe flavoring. Mix evenly. Spoon the white and the green mixtures into ungreased tube pan. Run a knife in the mixture to release large air bubbles and mix the green and white colors. Bake at 375 degrees for 35 to 40 minutes.
    Remove from oven and invert cake onto rack and let cool for 2 hours. Remove cake from pan. Turn upside down and frost with green and chocolate frosting.
    Green Frosting:
    1 cup shortening
    3 tablespoons milk
    1 teaspoon crème de
    Dash of salt
    1 pound 10x sugar
    menthe flavoring (will be green)
    Cream shortening, milk and crème de menthe. Add the salt. Add the sugar; beat well until smooth.
    Chocolate Frosting:
    Same as above but add ¾ cup Hershey’s Cocoa and 1 to 2 tablespoon milk to the recipe. Beat well.
    Top with crème de menthe bar cookies or chocolate roses.

    Lisa Buzzard
    Schnecksville Lehigh County
    1 cup cake flour
    1 ½ cups white super fine sugar
    12 egg whites (at room temperature)
    1 ½ teaspoons pure vanilla with bean pulp
    1 ½ teaspoons cream of tartar
    ½ teaspoon salt
    Italian Meringue Buttercream:
    1 ½ cups unsalted butter (softened, but not melted)
    Pinch of salt
    1/3 cup water
    1 cup granulated sugar
    1 tablespoon white corn syrup or 1/8 teaspoon cream of tartar
    4 large egg whites (at room temperature)
    3 tablespoon Midori
    Garnish: Variety of complimentary fresh seasonal fruit
    Preheat oven to 375 degrees. Sift together the flour and ¾ cup of the sugar, set aside. In a large, chilled stainless bowl, whip the egg whites along with the vanilla, cream of tartar, and salt to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time, making sure to not overwork the batter. Quickly but gently place the batter into an ungreased 10” tube. Bake on middle rack for 40–45 minutes or until the cake springs back when touched. When done, make sure to invert the pan on a bottle, as to prevent decompression while cooling. When completely cool run a knife around edges of pan and invert onto plate.
    To make buttercream, mix butter and salt until smooth and creamy; at this stage it will properly blend into the meringue. Set aside, do not chill. Combine water, sugar, and corn syrup in a saucepan and bring to a boil. Set a candy thermometer in the pan. Allow syrup to boil for 8 minutes without stirring. Thermometer should reach 238 degrees. Near the end of the cooking time, begin to whip the egg whites while keeping a sharp eye on the thermometer. Whip the whites until nearly stiff, but not dry. As soon as the syrup reaches 238 degrees remove pan from heat and set it in a bowl of ice water, which will stop the cooking.
    With mixer running on medium speed slowly pour the syrup over the whites in a thin, steady stream. Continue to whip on high speed, as you beat, the whites will increase in volume, and be satin smooth. Reduce mixer to low speed and whip for 10 minutes while mixture cools down. When sure the meringue is cool enough not to melt the butter, you can begin to add it. Add the butter to the meringue one tablespoon at a time, beating continuously. When completely smooth, beat in Midori, a few drops at a time.
    Now split the angel cake and lightly frost the middle. Ice the sides of cake, leaving the top unfrosted. Use clean fresh fruits of your choice to decorate the top of the cake. Use a sugar glaze on their fruit if desired.

    Kelly Kastronis
    Derry Township Ag. Fair
    1 cup Softasilk Cake Flour
    1 ½ cups confectioners’ sugar
    12 egg whites
    1 ½ teaspoons cream of tartar
    ¼ teaspoon salt
    1 cup granulated sugar
    1 ½ teaspoons vanilla
    ¾ cup ground Andes Candies
    Heat oven to 375 degrees. Stir together flour, confectioners’ sugar, and Andes Candies; set aside.
    In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add sugar, 2 tablespoons at a time, beating on high speed until meringue hold stiff peaks. Gently fold in vanilla, Sprinkle four-sugar mixture, ¼ cup at a time fold over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased 10” round Angel Food Cake pan, gently cut through batter.
    Bake 30 to 35 minutes or until top springs back when touch lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool.
    6 egg whites
    2 cups Crisco
    ½ cup flour
    2 teaspoons vanilla
    1 teaspoon chocolate flavoring
    ½ cup Hershey’s Cocoa
    2 pounds powdered sugar
    Beat the egg whites until stiff. Add Crisco and flour, beat until frosting consistency. Add flavorings. Add powdered sugar and cocoa and beat for 5 minutes.
    When cake is completely cool, ice with a thin layer of frosting then starting from the bottom of the cake using a basket weave tip, continue to frost the cake. Then decorate with Andes Candies and fresh mint leaves.