CLEARFIELD – The Angel Food Cake Contest returned to the Clearfield County Fair for the third year in 2006, with plenty of sweet and not-so-sinful entries.
The Clearfield Fair and Park Board recently “gave up the goods” on this year’s winning recipe, which came from the kitchen of Kim Shaffer Snyder of Rockton. (That recipe can be found below.)
The contest required the use of Pennsylvania Egg Quality Assurance Program eggs in the July 31 contest because the contest was sponsored by PEQAP and the Pennsylvania State Association of County Fairs.
Second and third places went to Nicole Sloppy of Curwensville and Carl Condon of Clearfield, respectively.
In addition to winning top honors at the Clearfield County Fair, Snyder will have the chance to put her cake up against others from around the state at the Pennsylvania State Farm Show in January.
And now for the recipe:
Summer Surprise Angel Food Cake
Cake:
1 1/3 cup cake flour
3/4 cup minus 1 tablespoon sugar
1 pouch Pina Colada mix
1/2 teaspoon vanilla powder
1/4 teaspoon salt
1 3/4 cup egg whites
1 3/4 teaspoon cream of tartar
1 cup sugar
1 cup crushed pineapple (drained)
In a medium bowl combine the first five ingredients.
In a large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised.
Gradually beat in the remaining 1 cup sugar, beating until stiff peaks form. Remove 1 1/2 cup of egg whites and fold into the pineapple. Dust the flour mixture over the remaining whites, 1/4 cup at a time.
Fold together the egg whites and pineapple mixture. Pour into the tube pan.
Bake at 350 degrees for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed.
Invert and cool. Remove from pan.
Filling:
1/4 cup cornstarch
1 cup sugar
3 tablespoons orange juice
1 tablespoon grated orange rind
Mix together in a sauce pan and cool for 2 minutes.
Frosting:
1 cup Crisco
1/2 stick butter
1/4 teaspoon salt
4 cups 10x sugar
1/4 cup flour
2 tablespoons coconut extract
2 egg whites
1/4 teaspoon cream of tartar
Beat Crisco and butter until creamy. Add rest of ingredients and beat for 4 minutes.
Cut cooled cake in three layers. Place filling between layers and top with frosting.
