2010 Angel Food Cake Contest Winning Recipes

    Winning Recipe

    1st Place
    Lucinda Donough
    Juniata County Fair

    Angel Food Cake

    Sift:      1 ¾ cups 10x sugar
    1 cup cake flour

    Beat Until Foamy:      1 2/3 cups egg whites (12-14 eggs)
    ½ teaspoon salt
    1 ½ teaspoon cream of tartar

    Add:    2 teaspoons vanilla extract
    ½ teaspoon almond extract

    Beat until stiff peaks form, while adding 1 ½ cup granulated sugar slowly.
    Gently fold egg whites into sifted flour mixture

    Bake approximately 45 minutes at 375 degrees.  Invert until completely cool.

    2 pounds 10x sugar
    ¼ cup Crisco
    ½ cup milk

    Beat until creamy.  Add flavorings until taste (vanilla extract and strawberry extract)
    Top with home make whole strawberry jam.  Decorate with lime peel and fresh berries.


    2nd Place
    Amy McChesney
    Westmoreland Fair

    Peachy Dreams

    1 cup cake flour
    1 ½ cup powdered sugar
    1 ½ oz. grated white chocolate
    1 2/3 cups PEQUAP egg whites
    1 ½ teaspoons cream of tartar
    1 cup sugar
    ¼ teaspoon salt
    1 teaspoon vanilla
    ½ teaspoon almond extract

    Preheat oven to 375 degrees.  Sift together flour and powdered sugar, add grated chocolate and set aside.

    Beat egg whites on high speech with cream of tartar.  When opaque add sugar, 2 tablespoons at a time.  Then add in extracts and salt.  Continue beating until just stiff and glossy.

    Gently fold in flour mixture, ½ cup at a time.  Spoon into an ungreased 10-inch tube pan.  Run knife back and forth to release air bubbles.  Bake for 30-40 minutes on lowest oven rack until cracks are dry.  Invert to cool.

    6 tablespoons peach jam
    3 tablespoons sweetened condensed milk
    Water to achieve desired consistency (if necessary)
    Mix together well and drizzle over cooled cake.  Garnish with peach slices, mint, and white chocolate curls or shavings.


    3rd Place

    Sara Kurtz
    Plainfield Farmers Fair

    Blueberry Angel Food Cake

    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
    1 cup blueberries
    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 when beaters are raised.  At low speed, slowly add and mix in remaining sugar until stiff 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.  Place blueberries in a large plastic bag with approximately 3 tablespoons flour and shake bag until blueberries are coated with flour.  Shake off excess flour.  Gently spoon blueberries into cake batter.  Gently spoon batter into an ungreased 10-inch tube pan with a removable bottom.  Run a knife through batter, smooth top of batter with a spatula.  Bake for 40 t0 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.  Hollow out approximately 1 ½ inches of center of cake by cutting or pulling pieces out.  Evenly spread blueberry filling into hollowed area.  Replace the top of cake over the filling.  Frost cake.

    Blueberry Filling
    1 cup whipping cream
    1 (0.35 ounce) pack whipping cream stabilizer
    1 cup confectioners’ sugar
    2 tablespoons softened butter
    8 ounces cream cheese
    ½ teaspoon vanilla
    1 (21 ounce) can blueberry pie filling
    Beat whipping cream and stabilizer on medium high speed for 2 minutes or until stiff peaks form when beater is slowly raised.  Add ¼ cup confectioners’ sugar and gently mix into whipped cream until well blended.  Set whipped cream aside.  In a large mixing bowl blend 2 tablespoons butter, cream cheese, ¾ cup confectioners’ sugar and vanilla.  Mix on medium speed for 2 minutes or until well blended and smooth.  Add blueberry pie filling.  Mix on medium speed for 1 minute or until well blended.  Add whipped cream to blueberry mixture and mix on medium high speed for 1 minute or until light and fluffy.

    1/3 cup boiling water
    1 pound confectioners’ sugar
    2 teaspoons clear vanilla
    1 cup Crisco
    1/8 teaspoon butter flavor

    In a large mixing bowl, combine 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.

    This recipe contains cream cheese and should be refrigerated until ready to serve.

    Deb Walker
    Dillsburg Community Fair

    4th Place

    Luscious Lime Angel Food Cake

    1 ½ cups egg whites
    1 ½ teaspoon cream of tartar
    1 ½ teaspoon vanilla extract
    ½ teaspoon almond extract
    ¼ teaspoon salt
    1 cup sugar
    1 cup confectioners’ sugar
    1 cup flour
    Preheat oven to 350 degrees.

    In bowl beat whites, tartar, extracts and salt on high speed.  While beating gradually add sugar, beat until sugar is dissolved and mixture forms stiff peaks.  Combine confectioners’ sugar and flour, gradually fold into batter ¼ cup at a time.  Gently spoon into 10-inch tube pan.  Run knife through to break up air pockets.  Bake for 35 to 40 minutes or until golden brown and cake springs back when lightly touched.  Immediately invert cake and cool completely.  When cooled remove from pan.

    2 eggs
    2 egg yolks
    ½ cup plus 3 tablespoons sugar, divided
    6 tablespoons lime juice
    2 teaspoons grated lime peel
    ½ cup cold butter, cubed
    1 cup heavy whipping cream
    ½ teaspoon vanilla extract
    1 cup flaked coconut, toasted

    In double boiler, beat eggs and yolks, stir in ½ cup sugar, juice and peel.  Cook over simmering water while gradually whisking in butter.  Cook and stir until mixture is thick and reaches 160 degrees.  Strain, refrigerate until completed cooled.  In large bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar.  Gently fold into lime mixture.  Split cake horizontally into 3 layers.  Place bottom layer on serving plate.  Spread 2/3 cup lime mixture on first layer.  Repeat.  Place top layer on cake, frost top and sides with remaining lime mixture.  Sprinkle with coconut.  Refrigerate at least 30 minutes.  Garnish with lime slices if desired.

    Footnote:  Should be refrigerated because of whipping cream.

    5th Place

    Jayne Wenger
    Ephrata Fair

    Fruit Fantasy Angel Food Cake

    1 ½ PEQAP Egg Whites
    1 cup cake flour
    1 ½ cups confectioners’ sugar
    1 cup granulated sugar
    ½ teaspoon salt
    1 teaspoon cream of tartar
    1 teaspoon almond extract

    1 sick of butter, softened
    1 7 ounce container of marshmallow cream
    3 cups confectionery sugar
    1 teaspoon almond extract
    2-3 tablespoons milk

    For Decoration
    Sliced almonds, peach slices, kiwi slices, strawberries, grapes

    Sift cake flour and confectioners’ sugar together.  Set aside.  Mix PEQAP egg whites, salt, cream of tartar together on medium speed till soft peaks form.  Add almond extract.  Increase mixer speed and add granulated sugar into egg whites one tablespoon at a time until stiff peaks form.  Gently fold in sugar/flour mixture.  Pour into a 10-inch tube pan.  Cut through batter with a sharp knife to release air bubbles.  Bake in a 350 degree oven for 35 minutes.  Immediately invert pan on funnel and allow to cool for 2 hours.  Remove from pan.

    For Frosting
    Beat butter, marshmallow cream, almond extract, and confectioners’ sugar together till smooth.  Add milk as needed.  Frost entire cake.  Pat sliced almonds on sides of cake.  Decorate with fruit.