2008 Angel Food Cake Contest Winning Recipes
    Butter Pecan Angel Food Cake
    1 ¼ cups confectioner’s sugar
    1 cup cake flour
    ¼ cup ground pecans
    1 ½ cups egg whites, at room temperature (12 to 14 egg whites)
    1 ½ teaspoon cream of tartar
    1 ½ teaspoons butter flavor
    ½ teaspoon salt
    1/3 teaspoon vanilla extract
    1 cup sugar
    1. Preheat oven to 375 degrees. In a small bowl, combine confectioner’s sugar, pecans, and cake flour; set aside.
    2. Add egg whites, cream of tartar, butter flavor, salt, and vanilla extract to a large bowl and, with mixer at high speed, beat until well mixed.
    3. Beating at high speed, sprinkle in sugar, 2 tablespoons at a time; beat just until sugar dissolves and whites form stiff peaks. Do not scrape bowl during beating.
    4. With rubber spatula, fold in flour mixture, about ¼ at a time, just until the flour disappears.
    5. Pour mixture into an ungreased 10 inch tube pan and with spatula, cut through batter to break any large air bubbles.
    6. Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on the surface of the cake should look dry.
    7. Invert cake in pan on a funnel; cool completely. With a spatula, loosen cake from pan and remove to a plate.
    8. Once cake is completely cooled, frost with frosting (see below) and garnish with chopped pecans or as desired.
    1 16-ounce container frozen whipped topping
    1 4 serving size box butterscotch instant pudding and pie filling
    Combine in a bowl until well mixed.
    Due to frosting, this cake requires refrigeration after baking. 

    2nd Place
    Deb Lyon
    Blue Valley Farm Show, Northampton County
    Cake Ingredients:
    12 large egg whites      ½ teaspoon almond extract
    1 cup granulated sugar     1 ½ teaspoons vanilla extract
    1 ½ teaspoons cream of tartar     1 cup flour
    ½ teaspoon salt      1 ¼  cups confectioner’s sugar
    Allow egg whites to warm to room temperature.  In a medium bowl, sift together flour and confectioner’s sugar.
    To 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 fun 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.
    Raspberry Filling Ingredients:
    1 cup frozen raspberries and juice    1/3 cup granulated sugar
    1/3 cup water       2 tablespoons cornstarch
    Mash raspberries.  In a small bowl, thoroughly combine cornstarch and sugar.  In a medium sauce pan, combine raspberry puree and water.  Stir in sugar mixture.  Stir over medium head until mixture boils.  Continue to boil for 3 minutes.  Allow mixture to cool.  Do not refrigerate mixture; it will become too thick for spreading.
    Icing Ingredients:
    1 cup butter, softened      ¼ cup heavy cream
    1 cup shortening      2 ½ cups confectioner’s sugar
    2 teaspoons vanilla extract     5 tablespoons flour
    2 tablespoons meringue powder    1 tablespoon raspberry juice
    In a large mixing bowl, beat shortening and butter until well combined.  Add raspberry juice, cream, and vanilla extract and beat until well incorporated.  Add confectioner’s sugar, meringue powder, and flour.  Beat until creamy.

    3rd Place
    Heidi Neidlinger
    Berks County Fair
    1 ½ cups sugar      1 cup cake flour
    ¼ cup cocoa      1 teaspoon baking soda
    ½ teaspoon salt     1 oz. semi-sweet chocolate, grated
    12 egg whites      1 teaspoon cream of tartar
    1 teaspoon pure vanilla    ¼ teaspoon pure almond extract
    Preheat oven to 350 degrees.  Make sure oven rack is center of oven.  Sift all dry ingredients with ¾ cups of the sugar and set aside, in a medium mixing bowl.  In mixing bowl, using whisk, whip egg whites and cream of tartar, until soft peaks form.  With steady stream add remaining ¾ cups of sugar and beat until egg whites are fluffy and glossy.  Add in vanilla and almond extract.  By hand fold in the dry ingredients, until combined.  Put into a non-stick 10-inch tube pan and bake 30-35 minutes, until cake springs back to touch.  Let cool inverted for 1 hour, before attempting to get out of pan.  Let set until completely cooled, then frost and decorate as needed.
    Peanut Butter Cream:
    3 stick butter, softened    1 cup creamy peanut butter
    3 cups powdered sugar    1-3 tablespoons milk or cream
    Cream butter and peanut butter for 7-10 minutes, add powdered sugar until mixed.  Add milk (cream) as needed until you reach spreadable consistency.  Frost and decorate cake.

    4th Place
    Edith Rickards
    Cumberland Ag Expo
    1 2/3 cups egg whites     1 cup plus 2 tablespoons flour
    1 ¾ cups sifted granulated sugar   ½ teaspoon salt
    1 ½ teaspoon cream of tartar    1 teaspoon vanilla
    Sift flour with ¾ cup sifted granulated sugar 5 times and set aside.  Beat egg whites and salt at high speed until foamy; add cream of tartar.  Beat mixture until egg whites stand in peaks.  Rapidly beat mixture while sprinkling in 1 cup sifted granulated sugar, beating only until sugar is blended.
    Turn mixer to low speed and add vanilla to mixture.  Sprinkle the set-aside flour and sugar into the mixture, running the mixer just long enough to blend.
    Bake at 375 degrees for 35 minutes or until done.  Leave in pan until cold.
    Caramel Icing:
    ¼ pound margarine     ½ cup brown sugar
    ¼ cup milk      2 cups powdered (10X) sugar
    Melt margarine and sugar.  Stir till dissolved.  Add milk and blend.  Cool.  Then beat in sugar to spread.

    5th Place
    Connie Wentz
    Carbon County Fair
    1 ½ cups sifted powdered sugar   1 cup sifted all purpose flour
    12 large egg whites     1 ½ teaspoons cream of tartar
    1 teaspoon vanilla     1 cup sugar
    ½ cup coconut
    Preheat oven to 350 degrees.  Sift together powdered sugar and flour.  In a large mixer bowl beat egg whites, cream of tartar and vanilla until soft peaks form.  Gradually add sugar 2 tablespoons at a time and beat until stiff peaks.  Sift about ¼ of flour mixture over egg whites.  Fold in lightly.  Repeat ¼ at a time until all is used.  Turn into ungreased 10-inch tube pan.  Bake in preheated oven about 60 minutes or until cake tests done.  Invert pan.  Cool completely.  Loosen cake and remove from pan.  Cut into thirds horizontally.
    Filling and Frosting:
    2 eggs       2 egg yolks
    ½ cup plus 3 tablespoons sugar (divided)  6 tablespoons lime juice
    2 teaspoons grated lime peel    ½ cup butter
    1 cup whipping cream     ½ teaspoon vanilla
    1 cup flaked coconut, toasted    4 oz. softened cream cheese
    In top of double boiler, beat eggs and yolks.  Stir in ½ cup of the sugar, lime juice, and peel.  Cook while gradually whisking in butter.  Cook and stir over medium heat until thick and reaches 160 degrees.  Refrigerate until completely cool.  In a mixing bowl, beat cream and vanilla until stiff peaks form.  Gradually beat in remaining sugar and cream cheese.  Gently fold into lime mixture.  Spread 2/3 cups lime mixture on first cake layer.  Repeat with second layer and third layer of cake.  Frost top and sides with remaining mixture.  Sprinkle with toasted coconut.  Refrigerate.