PA’s Angel Food Cake Contest Winners
Did you see all of the angel food cakes at the Fulton County Fair?
Our own hometown bakers created those extraordinary cakes for competition in Pennsylvania’s incredible Angel Food Cake Contest. Contestants use quality eggs produced in Pennsylvania to create their incredible cakes, which are judged on a variety of categories. This year’s Angel Food Cake Contest winner was Frances Johnson from Crystal Springs.
Party Angel Food Cake
¾ cup sugar
1 cup plus 2 tbsp. sifted cake flour
1/4 tsp. salt
1 2/ 3 cups egg whites (from 11 to 12 large eggs at room temperature)
1½ tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
½ tsp. almond extract
10 maraschino cherries, cut up maraschino cherries with stems
Sift together cake flour and ¾ cup sugar four times. Combine egg whites, cream of tartar and salt in a large mixing bowl. Beat until egg whites are stiff but not dry. Add 1 cup sugar 2 tbsp. at a time, mixing well after each addition. Mix in vanilla and almond extract, add flour mixture in four parts, folding about 15 strokes with each addition.
Fold in cut-up cherries and pecans. Turn into an ungreased 10-inch tube pan and pull metal spatula through batter once to break air bubbles. Bake in moderate oven (350 degrees) for 45 minutes or until cake tests done. Cool inverted. Frost with your favorite fluffy white frosting and garnish with maraschino cherries. Makes 10-12 servings.
More than 100 fairs across the state are offering cash prizes as part of Pennsylvania’s Incredible Angel Food Cake Contest. Fulton County’s contest is a preliminary competition that leads to the selection of the overall Angel Food Cake Contest winner.
That competition is held each January at the Pennsylvania State Farm Show. Eggs are a great source of the highest quality protein, as well as an excellent source of choline, which is essential for memory and brain development. The 2013 contest is proudly sponsored by Pennsylvania’s Egg Farmers and the Pennsylvania Association of County Fairs.