2014-01-09 / Local & State

York Co. Woman Wins Angel Food Cake Contest

Connie Shuff of York, York County, won first place and received $500 at the Incredible! Egg™ Angel Food Cake Contest on Sunday, Jan. 5, at the 98th Pennsylvania Farm Show in Harrisburg.

Shuff created a Hawaiian angel food cake with a shredded coconut coating. This was her first baked good entry since her cookbook writing hiatus. Second and third place went to Jayne and Robert Wenger, Adamstown, Berks County, Deb Gruber of Slatington, Lehigh County, came in fourth and Clancein Donough, Port Royal, Juniata County, fifth.

The five judges who sampled 72 cakes included John Berene, McKean County, Barbara Davis, Huntingdon County, Sharon Wilson, Lebanon County, chef Paul Hill, Schuylkill County, and Don Keneske, McKean County.

Kevin Beiber of Berks County emceed the event with Chris Pierce, Lebanon County.

Incredible! Egg ™ Hawaiian Angel Food Cake

Recipe:

Cake:

1 cup cake flour

1 ½ cups superfine sugar (divided)

1 ¾ cups egg whites

½ tsp. cream of tartar

½ tsp. salt

1 tbsp. coconut extract

Frosting:

1 cup Crisco ¼ cup butter (½ stick) ¼ tsp. salt 4 cups confectioner sugar ¼ cups flour 2 tbsp. coconut extract 2 egg whites ¼ tsp. cream of tartar

Filling:

¼ cornstarch

1 cup sugar

3 tbsp. orange juice

1 tsp. grated orange rind

½ cup butter

21 oz. can crushed pineapple and juice

Topping:

2 cups toasted coconut

½ cup toasted macadamia nuts (chopped)

Directions:

Cake: In a medium bowl, sift together flour and ¾ cup of the sugar. Sift 3 times. In large bowl beat egg whites until foamy on medium speed with hand mixer. Mix cream of tartar and salt together, and add to foamy whites. Add the rest of the sugar (3/4 cup), a tablespoon at a time, beating after each addition until all is incorporated. Beat on high until it forms stiff peaks. Fold in flour mixture, about ¼ at a time, continue to fold over (don’t whip or over-beat). Fold in coconut extract. Spoon batter into 10 inch angel food cake pan (12 cup).

Cut through batter with table knife to get rid of air bubbles. Bake at 375 degrees for 30-35 minutes or until cake tester comes out clean. Remove pan from oven and turn upside down, resting on a skinny neck bottle if pan does not have feet. When cake is cooled, run a very thick knife along the edges and middle. Remove from pan. Mix filling ingredients together in sauce pan and cook for 2 minutes. Cool.

Cut cake in 3 layers, and fill between each layer, putting all three layers together. Frost and sprinkle with toasted coconut and macadamia nuts

Frosting:

Beat Crisco and butter until creamy. Add rest of ingredients and beat for 4 minutes.

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