2009 Angel Food Cake Contest Winning Recipes
    Chocolate Almond Angel Food Cake
    12 large egg whites
    1 cup granulated sugar
    1 ½ teaspoons cream of tarter
    ¼ teaspoon salt
    ¼ cup cocoa
    1 teaspoon almond extract
    1 ½ teaspoons vanilla extract
    ¾ cup flour
    1 ¼ cups confectioner’s sugar
    3 ounces grated semi-sweet chocolate
    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 egg whites, add cream of tarter, 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
    2 tablespoons cream
    1 teaspoon almond extract
    1 cup shortening
    2 cups confectioner’s sugar
    ½ teaspoon vanilla extract
    In mixing bowl, cream butter and shortening. Add cream and extracts and blend well.  Add powdered sugar and whip until light and fluffy.

    1 cup butter, softened
    1 cup shortening
    2 teaspoons vanilla extract
    5 tablespoons flour
    ¼ cup heavy cream
    2 ½ cups confectioner’s sugar
    ½ cup cocoa powder
    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.

    2nd Place
    Marie White
    Schnecksville Community Fair - Lehigh County
    Lush Pineapple Angel Food Cake
    1 cup Softasilk flour (sifted)
    ¾ cup plus 2 tbsp. sugar (granulated)
    1 ½ cups egg whites (12)
    1 ½ tsp. cream of tartar
    ¼ tsp. salt
    ¾ cup sugar (granulated)
    1 ½ tsp. vanilla
    Heat oven to 375 degree F (quick mod).  Have ready a tube pan, 10” x 4”, but do not grease.  Sift flour and first amount of sugar together 3 times.  Measure egg whites, cream of tartar and salt into large mixing bowl.  Beat with wire whip or electric mixer until foamy.  Gradually add second amount of sugar, 2 tbsp. at a time.  Continue beating until meringue holds stiff peaks.  Fold in flavorings.  Gradually sift flour-sugar mixture over the meringue.  Fold in gently just until the flour-sugar mixture disappears.  Push batter into ungreased tube pan.  Gently cut through batter with a knife.  Bake 30 to 35 minutes, or until top springs back when lightly touched.  Invert on a funnel.  Let hang until cold.
    Snow-White Buttercream Icing:
    2/3 cup water
    4 tbsp. meringue powder
    12 cups sifted confectioners sugar (about 3 lbs)
    1 ¼ cups shortening
    ¾ tsp. salt
    ¾ tsp. vanilla extract
    Combine water and meringue powder; whip at high speed until peaks form.  Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.  Alternately add shortening and remainder of sugar.  Add salt and flavorings; beat at low speed until smooth. YIELD: 7 cups icing.
    Pudding Mix:
    1 pkg. (4 serving size) Instant Jell-o Vanilla Flavor
    1 can (20 oz.) crushed pineapple in juice
    1 cup Cool Whip, whipped topping
    10 each fresh strawberries

    Prepare Cake:
    Starting 1 inch down from top, slice the top from cake.  Lay aside to use later.  Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides.  Do not cut through to bottom.
    Mix the dry pudding mix and pineapple with juice in medium bowl.  Gently stir in whipped topping.
    Stuff the cavity with the pudding mixture.  Place the top you earlier cut away.  Icing the cake on top and sides of cake; place the whole strawberries on top.  Chill for 4 hours.
    Refrigerate at least 1 hour.  Top with strawberries, dried pineapple (Butterfly’s) and Kiwi slices just before serving.  Store leftovers in refrigerator.
    Refrigeration of Cake Required

    3rd Place
    Sandy Mundis
    York Fair - York County
    Chocolate Peanut Butter Angel Food Cake
    1 ¼ cups sifted cake flour
    ½ cup sugar
    1 ½ cups egg whites (approx. 1 doz. Eggs)
    ¼ tsp. salt
    1 ½ tsp. cream of tarter
    1 tsp. vanilla
    ¼ tsp. almond extract
    1 ? cup sugar
    ½ Reese’s Chocolate Peanut Butter Ice Cream Topper Sprinkles
    Sift flour and ½ cup white sugar four times.  Combine egg whites, salt, cream of tartar and flavorings in large bowl.  Beat with electric mixer with wisk beater. Beat until moist, glossy, soft peaks will form.  Add 1 1/3  cups sugar, sprinkling in ? cup at a time and beating until blended after each addition. 
    Sift in flour mixture in four additions, folding in with 15 complete fold-over strokes after each addition and turning bowl often.  After last addition, use 10 to 20 extra strokes.  Add Chocolate Peanut Butter Sprinkles.  Pour into an ungreased 10-inch tube pan.  Bake at 375 or 35-40 minutes, or until the top springs back when pressed lightly.  Invert on rack and cool thoroughly.  Remove from pan.
    1 cup shortening
    6 cups of powdered sugar
    3 tsp. white vanilla
    2 - 5 tsp. milk or half and half
    In large bowl beat shortening, powdered sugar, vanilla and enough milk or half and half to make the frosting spreading consistency.
    Cake Granache and Peanut Butter Drizzle:
    8 ounce chopped Hershey Semi-sweet candy bar
    ? cup of cream
    Heat the cream.  Add the chopped candy bar.  Stir until well blended.  Cool slightly.
    Peanut Butter Drizzle:
    ½ cup Reese’s Peanut Butter Ice Cream Topping
    Assembly directions:
    Place cake on board or plate
    Frost cake with white frosting
    Drizzle top and sides of cake with chocolate granache
    Drizzle with peanut butter topping
    10 - 12 servings

    4th Place
    Ron Haas
    Sykesville Ag. & Youth Fair - Jefferson County
    Angel Food Cake
    1 cup cake flour
    1 ½ cups powdered sugar
    1 ½ cups egg whites (11 or 12 eggs)
    1 ½ tsp. cream of tarter
    ¼ tsp. salt
    1 cup granulated sugar
    1 ½ tsp. vanilla extract
    ½ tsp. almond extract
    ? cup maraschino cherries (chopped and drained)
    1 ounce semisweet chocolate (grated)
    Sift together powdered sugar and cake flour.  Set aside.
    In large mixing bowl beat egg whites, salt, and extracts until soft peaks form.  Gradually add granulated sugar-about 2 Tbs. at a time. Continue beating until stiff peaks form.  Fold in flour mixture - ¼ cup at a time.
    Then fold in the chopped cherries and one ounce of grated chocolate.
    Turn into 10” tube pan.  Bake on lowest rack of oven at 350º for about 40 minutes.
    Invert pan and cool completely before removing.
    2 tablespoon butter or margarine
    1 ounce semi sweet chocolate
    1 tablespoon corn syrup
    1 cup powdered sugar
    2 to 4 tablespoon cherry juice
    Over low heat, melt butter, chocolate and corn syrup.  Stir in the powdered sugar and cherry juice to desired drizzling consistency.  Immediately drizzle over cooled cake.

    5th Place
    Amy Foster
    Fayette County Fair - Fayette County
    Angel Food Cake
    1 ½ cup egg whites
    1 ½ cup sifted powdered sugar
    1 cup sifted all-purpose flour
    1 ½ teaspoon cream of tartar
    1 teaspoon vanilla
    1 cup granulated sugar
    1. Mix powdered sugar and flour
    2. Add cream of tartar and vanilla to egg whites and beat on medium until soft peaks
    3. Add granulated sugar, 2 tablespoon at a time, beating until stiff peaks form.
    4. Sift ¼ of the powdered sugar, mix into the beaten egg whites.  Fold in gently. 
     Repeat, adding in the mix in fourths.
    5. Pour into an ungreased 10-inch tube pan.  Bake at 350 degrees for 40-45 minutes.
    Pineapple Icing
    1 16 oz. can crushed pineapple, undrained
    1 cup Cool Whip
    1 package instant vanilla pudding mix
    Combine all ingredients.
    Frost cake.