2011 Angel Food Cake Contest Winning Recipes

    Winning Recipe

    1st Place
    Pam Foor
    Bedford County Fair – Bedford County

    Lemon Poppy Seed Angel Food Cake

    1 ½ cup Egg Whites
    2 tablespoon Lemon Pudding Mix
    1 ½ teaspoon Cream of Tartar
    2 tablespoon Poppy Seeds
    2 ¼ cup Sugar
    1 ½ cup Cake Flour
    2 teaspoons Vanilla
    1 teaspoon Lemon Extract

    Sift flour and ¾ cup sugar.  Set aside.  Beat egg whites until frothy.  Add cream of tartar.  Beat until stiff.  Add 1 ½ cup sugar at low speed, fold in extracts.  Sift flour mixture and pudding over egg whites.  Gently fold in poppy seeds.  Pour in ungreased tube pan.  Bake at 350 for 35-40 minutes.  Cool in pan.

    2 cup Powdered Sugar
    2 teaspoon Lemon Extract
    2 oz Cream Cheese
    1 tablespoon Poppy Seeds

    Beat until smooth.  Spread on cooled cake.  Sprinkle with seeds.  Garnish with sliced lemons.

     2nd Place
    Bethany Hoffman
    Beaver Community Fair – Beaver County

    Banana Nut Angel Food Cake

    1 c cake flour  plus 2 tsp     ½ c crushed pecans
    1 ½ c confectioner’s sugar    2 tsp banana flavoring
    1 2/3 c egg whites     ½ tsp vanilla extract
    1 ½ tsp cream of tartar     1 tsp cinnamon
    1 c granulated sugar     ¼ tsp salt

    1. Sift together confectioner’s sugar, 1 cup of cake flour and cinnamon.  Sift 3 times.
    2. Beat egg whites until foaming, add cream of tartar and salt.  Beat on high speed until soft peaks begin to form.
    3. Add granulated sugar into egg white mixture 1 tablespoon at a time while still mixing
    4. When egg whites become glossy and form stiff peaks, begin to fold in confectioner’s sugar mixture.  Add small amounts of the mixture at a time by gently sifting it over the egg whites. 
    5. Toss crushed pecans with 2 tsp cake flour.  Gently fold nuts into cake mixture.
    6. Pour into ungreased tube pan.  Bake at 375 for 40-45 minutes.
    Sugared Pecans
    1 egg white      1 tbsp water
    ¼ tsp vanilla extract     1 tsp cinnamon
    2 c shelled pecans     ½ c sugar
    ¾ tsp salt

    1. Mix egg white, vanilla and water together.  Coat pecans in egg mixture.  Place dry ingredients in a paper bag.  Add pecans.  Shake to coat.  Place on an aluminum foil lined cookie sheet. 
    2. Bake at 300 for 30 minutes.  Remove nuts from cookie sheet before sugar hardens.
    Maple Frosting
    1 c unsalted butter
    2 ½ c confectioner’s sugar    2 tbsp maple syrup

    1. Whip butter until fluffy.  Sift in powdered sugar.  Continue whipping.
    2. Add maple, whip until fluffy.  Add more confectioner’s sugar until desired consistency.

    Maple Drizzle
    ¼ c maple syrup
    ¼ c brown sugar     2 tbsp butter

    1. Combine all ingredients in small saucepan.  Heat until mixture boils.  Boil for 1-2 minutes.
    2. Remove from heat.  Mixture will thicken upon cooling.

    Assemble cake

    1. Using a straight knife, cut cake out of tube pan
    2. Frost cake with maple frosting
    3. Sprinkle top of cake with crushed sugared pecans
    4. Garnish with dried banana chips
    5. Drizzle cake with maple drizzle
    6. Enjoy!

    3rd Place
    Courtney Foor
    Claysburg Farm Show –  Blair County

    White Chocolate Raspberry Angel Food Cake

    1 ¼ cup Cake Flour
    ½ cup Sugar
    2 tablespoon Cheesecake instant pudding mix
    1 ¾ cup Egg Whites
    1 ¼ cup Cream of Tartar
    1 ½ cup Sugar
    1 teaspoon Vanilla
    1 teaspoon Raspberry Extract      

    Heat oven to 375.  Beat egg whites and cream of tartar until soft peaks form on medium speed.  Gradually add 1 ½  cups sugar, 1/3 cups at a time, until stiff peaks form.  Fold in vanilla and raspberry extract.  Sprinkle flour mixture over top and fold gently.  Spoon into angel food pan.  Bake 35-40 minutes or until springs back when done.  Turn upside down.  Let cool.  Remove from pan.

    1 cup Chocolate Chips
    ½ cup Heavy Cream
     Heat cream, pour over chips, stir until melted.  Melt 1 cup white chips in microwave, drizzle over chocolate.

    White Mousse Dollops:
    ¼ cup Crisco
    1 tablespoon Butter-softened
     Cream ingredients together, then add:
    1 cup Powdered Sugar
    1 tablespoon Milk
    1 teaspoon Vanilla
     Garnish with fresh red raspberries.

    4th Place
    Kelli Kastronis
    Sewickley Community Fair – Westmoreland County

    S’Mores Angel Food Cake

    1 cup Soft silk 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     ½ teaspoon almond extract
    2 teaspoons marshmallow flavoring   ¼ cup mini chocolate chips
    12 – 14 Graham Crackers
    1 large marshmallow (toasted)
    4 mini marshmallows (toasted)
    1 Hershey Bar

    Heat oven to 375.  Stir together flour, mini chocolate chips and confectioners’ sugar; 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 holds stiff peaks.  Gently fold in flavorings.  Sprinkle flour-sugar-chip mixture, ¼ cup at a time over meringue, folding in gently just until flour-sugar mixture disappears.  Push batter into ungreased tube pan, 10 x 4 inches.  Gently cut through batter with a knife.  Bake 30 to 35 minutes or until top springs back when touched lightly with finger.  Invert tube pan on funnel; leg hang until cake is completely cool.  Flip cake out on plate with the Graham Crackers on the bottom.  Frost the cake with Toasted Marshmallow Frosting.  After frosting let sit 15 minutes.  Then with a Professional Cooking Torch toast the frosting.  Decorate with whole and pieces of S’mores.

    ½ cup sugar
    2 tablespoons water
    2 egg whites
    1 (7-ounce) jar (1 ½ cups) marshmallow cream
    1 teaspoon vanilla extract

    1. In medium saucepan, combine sugar, water and egg whites.  Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form.
    2. Add marshmallow cream; beat until stiff peaks form.  Remove saucepan from heat.  Beat in vanilla. 

    5th Place
    Audra Fenstermaker
    Clarion County Fair – Clarion County

    Angel Food Cake

    Cake Ingredients:
    1 cup sifted cake flour
    1 ½ cups sifted powdered sugar
    12 large egg whites (or 7/8 cups) PEQAP
    1 ½ tsp cream of tartar
    ¼ tsp salt
    ½ tsp almond extract
    ½ tsp vanilla
    1 cup granulated sugar

    Sift the flour and powdered sugar together at least twice.
    In a large bowl, beat the egg whites, cream of tartar, salt, almond extract, and vanilla until foamy.  As you beat, sprinkle the granulated sugar over top, two tablespoons at a time.
    Mix for approximately twenty minutes, until batter is very stiff.
    Remove the beaters.  Carefully sift the flour/sugar mixture over, and fold in.  Just fold until everything is incorporated.  Be careful not to over mix at this time, as you want to retain the airy lightness of the batter.
    Spoon gobs of batter into an ungreased tube pan with a removable center.  Take a knife and swish through batter to remove air bubbles.
    Bake at 350 degrees for 55 minutes, approximately.  The cake is done if, when touched, the dent you form does not remain.
    Turn upside down for one hour.  Remove from pan.  Next with a knife remove the center of the cake by cutting down about an inch from the outer edge and from center hole to leave wall of cake about an inch thick.  Fill with Chocolate filling.

    Chocolate Filling
    3 cups whipping cream     6 teaspoons sugar 
    1/8 teaspoon salt     6 tablespoons Hershey’s Cocoa
    2/3 cup slivered almonds

    Combine cream, sugar, salt and cocoa.  Mix well and chill.  Fold in almonds.  Fill cake with 1/3 of the filling.  Replace top,  using a little filling to hold in place.  Spread rest of filling on side and top of cake.  Sprinkle remaining almonds over top of cake.  Refrigerate 4 hours before serving.