2015 Incredible Angel Food Cake Contest
Winning Recipes
1st Place
Pam Foor
Bedford County Fair – Bedford County
Triple Lemon Angel Food Cake
1 ½ cup egg whites
1 ½ teaspoon cream of tartar
2 ¼ cups sugar
1 ½ cups cake flour
1 teaspoon vanilla
1 teaspoon lemoncella
½ teaspoon lemon juice
2 teaspoons lemon pudding
2 tablespoons poppy seeds
1 teaspoon lemon zest
Sift cake flour and ¾ cup sugar, set aside. Beat egg whites until frothy, add cream of tartar.
Beat until stiff, add 1 ½ cups sugar. Fold in vanilla, lemoncella, lemon juice, lemon
pudding, poppy seeds and lemon zest, gently fold. Add flour mixture gently. Pour into
ungreased tube pan. Bake at 350 degrees for 35 – 40 minutes. Cool in pan.
Icing:
2 cups powdered sugar
1 teaspoon lemon extract
1 teaspoon lemoncella
2 ounces cream cheese
1 tablespoon milk
Mix until desired consistency. Double recipe and may need extra milk. Spread on cooled
cake. Garnish with ½ cup lemon curd. Decorate top with lemon slices, poppy seeds and
ribbon.
2015 Incredible Angel Food Cake Contest
Winning Recipes
2nd Place
Debra Martin Berkoski
Elizabethtown Fair – Lancaster County
Lemon Angel Food Cake
1 cup cake flour
¼ teaspoon salt
1 ½ cup 10 X sugar
1 cup super fine sugar
1 ¾ cup peqap egg whites
1 ½ teaspoons lemon flavoring
1 ½ teaspoon cream of tartar
1 tablespoon yellow food coloring
White frosting on the sides of the cake, fresh fruit on the top of the cake
16 ounces cool whip
2 packages lady fingers
4 ounce box lemon pudding
Preheat oven to 350 degrees. Bake for 40 to 45 minutes. Sift together the flour
and 10 X sugar in a steel bowl. Beat the egg whites, cream of tartar and salt until
foamy. Add 1 cup of the super fine sugar. Beat on high until stiff peaks. Add the
flavorings and the yellow food coloring. In a larger bowl fold in the dry mixture
into the egg whites, only fold until all the flour disappears. Pour the white mixture
into a 9 inch round tube pan and run a knife to break up any bubbles and swirl the
mixture. Cool completely. Remove from the pan. Split the cake into 3 layers, fill
the layer with the cool whip mixed with the pudding. Put lady fingers around the
outside of the cake.
Frosting:
½ cup butter
3 ½ cups 10 X sugar
¼ cup milk
1 teaspoon pineapple flavoring
Beat all together until smooth. Put on the sides of the cake.
2015 Incredible Angel Food Cake Contest
Winning Recipes
3rd Place
Lucinda Donough
Juniata County Fair – Juniata County
Angel Food Deluxe
1 cup cake flour
1 ½ cups confectioners’ sugar (1st)
12 egg whites (1 ½ cups) PA Preferred
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 cup granulated sugar
1 ½ teaspoons vanilla
½ teaspoon almond extract
Heat oven to 375 degrees. Stir together flour and first amount of sugar, set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add
second amount of sugar, 2 tablespoons at a time, beating on high speed until
meringue holds stiff peaks. Gently fold in flavorings. Sprinkle flour-sugar
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. Bake 30 to 35 minutes or until top springs back when touched
lightly with finger. Invert tube pan on funnel; let hang until cake is completely
cool.
Vanilla Buttercream Frosting
1/3 cup butter or margarine softened
4 cups powdered sugar divided
3 to 4 tablespoons milk PA Preferred
1 ½ teaspoons vanilla extract
Add:
candied strawberries, strawberry jam, strawberries
Beat butter with electric mixer on medium speed in large bowl until creamy. With
mixer running, gradually add about 2 cups powdered sugar, beating until well
blended. Slowly beat in milk and vanilla. Gradually add remaining powdered
sugar, beating until smooth. Add additional milk, if necessary, until frosting is
desired consistency
Page 2 - Lucinda Donough
Vanilla Butter Cream Frosting
In large bowl, with mixer at low speed, beat one and one half 16 ounce packages
confectioners’ sugar (5 2/3 cups) and 2 ¾ cups margarine or butter (5 ½ sticks),
softened, just until mixed. Increase speed to high; beat 10 minutes. Reduce speed
to medium; beat in ¼ cup heavy or whipping cream and 1 tablespoon vanilla
extract, scraping bowl often.
2015 Incredible Angel Food Cake Contest
Winning Recipes
4th Place
Deb Lyon
Plainfield Farmers Fair – Northampton County
Strawberry Rhubarb Angel Food Cake
Cake Ingredients:
12 large egg whites
1 cup granulated sugar
1 ½ teaspoons cream of tartar
1 ¼ cups confectioners’ sugar
1 ½ teaspoons vanilla extract
1 cup flour
¼ teaspoon salt
½ teaspoon almond extract
Cake Directions:
Sift together flour and confectioners’ sugar. Place egg whites in a large mixing
bowl. Add cream of tartar, salt and extracts. Beat on medium speed until soft
peaks form. Gradually add granulated sugar. Beat until stiff peaks form. Gently
fold in sifted flour mixture. Spoon batter into a 10-inch tube pan. Gently cut
through with a knife to remove any air pockets. Bake at 350 degrees for 50
minutes, or until the top springs back when gently touched. Cool completely.
Strawberry Rhubarb Filling Ingredients:
2 cups fresh rhubarb, sliced
½ cup granulated sugar
2 tablespoons orange juice
1 ½ cups fresh strawberries, sliced
Filling Directions:
In 2 quart saucepan, mix rhubarb, sugar and orange juice. Cook over medium
heat 10 minutes, stirring occasionally. Remove from heat and cool for 15 minutes.
Stir in strawberries. Refrigerate for 1 hour before using in cake.
Creamy Vanilla Icing Ingredients:
1 cup butter
1 cup shortening
3 cups confectioners’ sugar
1 teaspoon vanilla extract
¼ cup heavy cream
Page 2 - Deb Lyon
Icing Directions:
In a large mixing bowl, combine butter and shortening. Mix until well blended.
Add cream and vanilla extract and beat well. Add confectioners’ sugar and whip
until light and creamy.
Assembly:
Slice cake in thirds. Spread with two slices with a thin layer of icing. Then, cover
with strawberry rhubarb filling. Place layers on top of each other, ending with
plain layer. Cover entire cake with remaining icing. Decorate with fresh
strawberries if desired.
2015 Incredible Angel Food Cake Contest
Winning Recipes
5th Place
Dorothy Martin
Denver Fair – Lancaster County
Cherry Lovers Angel Food Cake
1 cup cake flour
1 cup super fine sugar
1 ½ cups 10X sugar
1 ½ teaspoons cherry flavoring
1 ¾ cup peqap egg whites
2 drops red food coloring
¼ teaspoon salt
1 can cherry pie filling (for top of cake)
1 ½ teaspoon cream of tartar
Candy cherry slices for top and bottom of cake
Preheat oven to 350 degrees. Bake cake for 40 – 45 minutes. Sift together the
flour, 10 X sugar. In a steel bowl beat the egg whites, cream of tartar and salt until
foamy. Add 1 cup of super fine sugar. Beat on high until stiff peaks. Add the
cherry flavoring. In a large bowl, fold the dry mixture into the egg whites, only
until the flour disappears. Remove about 1/3 of the mixture, add a few drops of
red food coloring. Miix to make a nice like pink color. Layer white mixture and
pink mixture into a 9-inch round tube pan. Run a knife around the inside of the
pan to break up any air bubbles. Bake 40 – 45 minutes. Cool on a rack, remove
from pan. Frost the outside of the cake with pink and white frosting, top cake with
cherry pie filling.
Frosting
½ cup butter
3 ½ cups 10-X sugar
¼ cup milk
a few drops of red food coloring
Beat all together until smooth. Basket weave the outside of the cake.