2012 Angel Food Cake Contest Winning Re

    2012 Incredible Angel Food Cake Contest

     Winning Recipes

    1st Place
    Catharine Ache
    Allentown Fair – Lehigh County

    Angel Food Cake with Raspberries

    Cake Batter:
    • 1 cup cake flour 
    • 1 1/2 cups confectioner’s sugar
    • 12 egg whites, room temperature 
    • 1 1/2 teaspoons cream of tartar
    • 1/4 teaspoon salt 
    • 1 cup super-fine granulated sugar
    • 1 1/2 teaspoons pure vanilla extract 
    • 1/2 teaspoon almond extract

    Heat oven to 375F degrees
    Stir together the flour and confectioner’s sugar; sift three times and set aside.
    In a large grease-free bowl, beat the egg whites, cream of tartar and salt until foamy.  Add 1 cup of super-fine granulated sugar very gradually, beating on high speed of electric mixer until meringue forms and holds still peaks.  Add the vanilla and almond extracts.  With mixer on lowest speed, gradually add the flour/confectioner’s sugar mixture over the beaten egg whites and gently fold in until all the flour disappears.  Push the batter into an ungreased 10 x 4 angel food tube pan.  Cut through the batter with a knife to break up any air bubbles that may have formed.

    Bake in a pre-heated 375F degree oven for 30 to 35 minutes or until top springs back when touched lightly.  Remove from the oven, invert cake pan on a funnel or the neck of a glass bottle and cool completely before trying to remove from the pan.  When completely cool, run a sharp knife around the edges of the pan and carefully remove cake onto a serving plate.

    • 2 pounds of confectioner’s sugar 
    • 1/2 cup butter, room temperature
    • 2/3 cup boiling water, less 4 teaspoons 
    • 2 1/2 cups white vegetable shortening
    • 4 teaspoon pure vanilla extract 
    • 1/4 teaspoon salt
    • 1 teaspoon butter flavoring 
    • 8 ounces of cream cheese, softened
    • 1/4 teaspoon lemon extract 
    • 1/4 teaspoon orange extract

    Combine and mix first six ingredients in electric mixer for 5 minutes on high speed.  Add butter, Crisco, salt and cream cheese.  Beat an additional five minutes.

    Filling and decoration:

    24 fresh red raspberries plus icing from above recipe


    When cake is completely cooled, run a long, sharp knife along the edge of the pan.  Carefully remove cake from the pan.  Place on a wax paper lined plate.  Brush off loose crumbs.  With a long, sharp serrated knife, cut the cake horizontally into three even layers.  Place each layer on wax paper until ready to assembly the cake.  Place the first layer on a serving plate.  Spread with about 1 cup of icing; place raspberries on top of icing.  Repeat process with second and third layers.  Ice the top and sides of the cake.  Pipe a decorative border on cake and decorate with the rest of the raspberries.  Sprinkle with edible glitter, if desired.

    *Note:  If transporting the cake, it’s a good idea to use 1 or 2 stabilizing dowels to hold all three layers in place.  (I use lollipop sticks that I buy at the hobby shop)

    ****REQUIRES REFRIGERATION*** (cream cheese in icing and filling)

    2nd Place
    Belinda Myers
    South Mountain Fair –Adams County

    Pineapple Coconut Angel Delight Cake

    • 1 3/4 cups PEQAP egg whites 
    • 1 cup sugar 
    • 1 1/2 teaspoon cream of tartar 
    • 1 cup cake flour
    • 1 1/2 teaspoon pineapple extract 
    • 1 1/2 cups confectioner’s sugar
    • 2 1/2 tablespoons Island Pineapple dry gelatin
    For Garnish:
    • 2/3 cup well drained crushed pineapple 
    • 4 tablespoons toasted coconut

    Bring PEQAP egg whites to room temperature.  Place in a large mixer bowl.  Sift cake flour, confectioner’s sugar and dry gelatin 4 times.  Set aside.  Start to whip egg whites, gradually add pineapple extract and sugar.  Beat until soft peaks form.  Gradually add sifted dry ingredients 1/4 cup at a time, folding gently.  Place into a 10-inch tube pan.  Cut thru with a knife to remove air pockets.  Place in a preheated 350 degree oven for 35 to 40 minutes or until golden brown and light to the touch.  Remove and cool upside down.  Cool completely.

    Pineapple filling:
    • 1/2 cup sugar 
    • 1 1/2 tablespoon cornstarch
    • 1 cup crushed pineapple

    Place all pineapple filling ingredients into a small sauce pan.  Cook over low heat stirring until thickens.  Cool.

    • 1 cup shortening 
    • 1/2 cup soft butter
    • 2 teaspoon coconut extract 
    • 3 1/2 cups confectioner’s sugar
    • 4 tablespoons dry coconut 
    • 1/4 cup milk
    • Cream instant pudding

    Place all frosting ingredients in a large mixer bowl.  Beat until smooth.  You may need to add more milk if it’s too stiff. 

    Place cake onto a foil covered card board.  Slice cake in half.  Place pineapple filling between layers.  Ice entire cake, border, top and bottom.  Place drained pineapple on top.  Sprinkle with toasted coconut.

    3rd Place
    Jean Muiznieks
    West Lampeter Community Fair – Lancaster County

    Berry Medley Angel Food Cake

    • 1 1/4 cups cake flour 
    • 1 1/2 cups granulated sugar
    • 1-3 ounce package of blackberry jello 
    • 1 1/2 cups PEQAP egg whites
    • 1/2 teaspoon salt 
    • 1 1/2 teaspoons cream of tartar
    • 1 teaspoon vanilla extract 
    • 1/2 teaspoon almond extract
    • 5 tablespoons flour 
    • 1 cup whole milk
    • 1 cup granulated sugar 
    • 1 cup butter, softened
    • 1 teaspoon vanilla extract
    • 1 cup Comstack Berry Medley pie filling 
    • Sliced toasted almonds

    Sift cake flour, 1/2 cup granulated sugar, and jello together three times.  Set aside.  Using an electric mixer on medium speed, beat PEQAP egg whites, salt, and cream of tartar together until soft peaks form.  Add extracts.  Gradually increase speed of mixer and add one cup of granulated sugar in tablespoon increments until stiff peaks form.  Fold in flour/sugar/jello mixture.  Spoon into a tube pan.  Cut through batter with a sharp knife to release air bubbles.  Bake in a preheated 350 degrees oven for 35 minutes.  Remove from oven and invert on a funnel to cool for 3 hours.  Make frosting by combining flour and whole milk in a medium saucepan.  Heat on medium and stir constantly with a whisk until mixture becomes very thick.  Remove from heat and allow to cool to room temperature.  Beat butter, granulated sugar, and vanilla extract together till creamy.  Add flour mixture and beat until fluffy.  Frost cake.  Pat almonds around side of cake.  Using a pastry bag and star tip, pipe border.  Top with pie filling.

    4th Place
    Christina Bell
    Indiana County Fair –Indiana County

    Polynesian Angel Delight Cake

    • 12 egg whites (1 1/2 cups) 
    • 1 1/2 cup sifted powdered sugar
    • 1 cup sifted cake flour 
    • 1 1/2 teaspoon cream of tartar
    • 1/4 teaspoon salt 
    • 1 cup granulated sugar-fine
    • 1 teaspoon vanilla 
    • 2 teaspoons Pina Colada Mix

    Let egg whites to stand at room temperature for 30 minutes.  Sift together powdered sugar and flour:  set aside.  Beat egg whites, cream of tartar and salt till foamy in a large bowl.  Gradually add fine sugar, 2 tablespoons at a time, beat on high speed till stiff peaks form.  Beat in vanilla and Pina Colada mix.  Sprinkle flour and powder sugar mixture 1/4 cup at a time over the beaten egg whites, fold in gently just till flour and powdered sugar mixture disappears.  Push batter into an ungreased 10-inch tube pan.  Gently cut through the batter with a knife or spatula to release air pockets.

    Bake 375 degrees oven for 35 to 40 minutes or till top springs back when touched lightly with your finger.  Invert cake in pan on a funnel on a high rack and let the cake hang until completely cold.  Loosen the sides with a thin spatula or knife to remove from pan.

    Decorate with toasted coconut flakes, pineapple slices, macadamia nuts and maraschino cherries.  Make white and cocoa chocolate tiki men by melting white and semi-sweet chocolate bits in the microwave and then filling the forms and cooling them off in the freezer.

    Toast coconut flakes in the oven 350 degrees for 7 minutes till slightly brown, stir frequently. 

    Icing for top and sides of cake:
    • 3/4 cup white chocolate chips
    • 2 1/2 tablespoons all-purpose flour 
    • 1 cup milk
    • 1 cup unsweetened unsalted butter 
    • 1 cup sugar
    • 1 teaspoon Pina Colada flavoring by jelly bean 
    • 1 teaspoon vanilla extract

    Prepare icing:  In medium sauce pan, combine white chocolate and flour.  Blend in milk and cook over medium heat until thick.  Cool completely.  In a large mixing bowl, cream butter, sugar, vanilla and pina colada flavoring.  Beat until fluffy and the consistency of whipping cream.  Frost cake and sprinkle with toasted coconut flakes.  Decorate.

    5th Place
    Shelley Pokrivka
    York County Fair

    Key Lime Angel Food Cake

    • 1 1/4 cups confectioner’s sugar 
    • 1 1/4 cups cake flour
    • 1 1/2 cups egg whites, at room temperature (12 to 14 egg whites)
    • 1 tablespoon lime zest 
    • 1 1/2 teaspoon cream of tartar
    • 1 teaspoon lemon flavor 
    • 1/2 teaspoon salt
    • 1 cup sugar

    Preheat oven to 375 degrees.  In a small bowl, combine confectioner’s sugar, cake flour and zest; set aside.  Add egg whites, cream of tartar, lemon flavor and salt to a large bowl and with mixer at high speed, beat until well mixed.  Beating at high speed, sprinkle in sugar, 2 tablespoons at a time, beat just until sugar dissolves and whites form still peaks.  Do not scrape bowl during beating.  With rubber spatula, fold in flour mixture, about 1/4 at a time, just until the flour disappears.  Pour mixture into an ungreased 10-inch tube pan and with spatula, cut through batter to break any large air bubbles.  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.  Invert cake in pan on a funnel; cool completely.  With a spatula, loosen cake form pan and remove to a plate.  Once cake is completely cooled, slice in half horizontally and frost with lime frosting (see below), replace top layer and frost entire cake with frosting and garnish with graham cracker crumbs, extra icing, lime slices, or as desired.

    • 2 16-ounce containers frozen whipped topping (thawed)
    • 2 4-serving size boxes lemon instant pudding and pie filling
    • A few drops of green food color
    • Frozen limeade concentrate

    Combine whipped topping and lemon pudding in a bowl until well mixed using several tablespoons of limeade too thin to a spreading consistency, add a few drops of green food color to lightly tint.

    Due to frosting, this cake requires refrigeration.