Juniata County Woman Wins Angel Food Cake Contest At Farm Show
Lucinda Donough of Port Royal, Juniata County, won the Angel Food Cake Contest with her “Angel Food Deluxe” decorated with roses and strawberries at the 2013 Pennsylvania Farm Show.
Certainly not a novice, Donough took home the blue ribbon in the Angel Food Cake contest three years ago.
Second place went to Pam Foor of Everett, Bedford County, third place to Robert Wenger of Reinholds, Lancaster County, fourth to Linda Reinert of Reading, Berks County, and fifth place to Darthy Martin of Conestoga, Lancaster County.
Sixty-five cakes adorned with flowers, icing and berries competed for the top five spots that were judged by Gina Harris, Stacy Bruker, Ena Bieber, Pat Krome and Andrew Monk, head chef of the Nittany Lion Inn.
The cakes were judged based on surface texture and color, inner texture and lightness, smell, taste, flavoring, creativity and topping or icing. The Pennsylvania Egg Farmers sponsored the event again this year, its eighth consecutive, and provided the cash prizes to the top three and gift bags to the top five winners.
Angel Food Deluxe
1 cup cake flour
1 ½ cups confectioners’ sugar
12 egg whites (1 ½ cups)
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, 10x4 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.
In small bowl, with mixer at medium speed, beat 3 tablespoons margarine or butter, softened, 3 tablespoons milk, 1 ¾ cups confectioners’ sugar, and ¾ teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using some beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners’ sugar mixture into whipped cream. Vanilla Buttercream Frosting
1/3 cup butter or margarine softened
4 cups powdered sugar, divided
3 to 4 tablespoons milk
1 ½ teaspoons vanilla extract
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, beat until smooth. Add additional milk, if necessary, until frosting is desired consistency (makes about 2 1/3 cups frosting).
Decorate with roses, candied strawberries, strawberry flavored icing and strawberry pieces. Add shavings of white chocolate and sanding sugar.