Sat, Jun 11|
Festival Grounds Multi-purpose Building
2022 Angel Food Cake Contest
Attention Angel Food Cake Bakers! Saturday, June 11th, Poultry Days will be featuring the annual Angel Food Cake Contest and Egg Exhibit. Open to youth ages 7-17 and adults 18 and older. See below for details in the about the event section.
Time & Location
Jun 11, 8:30 AM – 7:00 PM
Festival Grounds Multi-purpose Building, Versailles, OH, USA
About the Event
Sponsored by: Versailles Rehabilitation & Healthcare Center
Download (PDF): Angel Food Cake Recipe
Angel Food Cake Contest
WHERE: Multi-Purpose Building (Wrestling Building) behind the old High School.
REGISTRATION: Saturday, June 11th- 8:30 am-9:30am ONLY ONE ENTRY PER CATEGORY.
No entries accepted Friday.
JUDGING TIME: Saturday, June 11th- 9:45 am
Prizes will be distributed between 6:30 pm - 7:00 pm on Saturday.
PICK UP: Exhibits can be picked up 6:30 pm– 7:00 pm on Saturday
CONTACT: Carol Lyons (937) 526-0109 or CLyons@VersaillesRehab.com
Eligibility: Open to youth (ages 7-17) and adult (18 and older) of Darke and neighboring counties. Only angel food cakes using the contest recipe are acceptable. No frosting. Prizes will be awarded for BOYS, GIRLS, ADULT WOMEN, ADULT MEN, SENIOR CITIZEN WOMEN AND SENIOR CITIZEN MEN DIVISIONS.
CHOCOLATE ANGEL FOOD CAKE division is open to all ages. Use your favorite Chocolate Angel Food Cake recipe. Prizes the same as the Angel Food Cake division.
FLAVORED ANGEL FOOD CAKE two divisions; Adult and Youth (ages 7 - 17). Use your favorite Angel Food Cake Recipe. Examples are: Lemon, Cherry, Strawberry, Root Beer, etc. Prizes the same as the Angel Food Cake division.
Cake must be placed on a paper plate. Suggested covering: Clear plastic bag, Ziplock or with twisty, or plastic wrap. NO TAPE PLEASE. Colored plastic wrap will not be accepted.
Angel Food Cake Recipe:
1 cup sifted cake flour, 1 1/2 cups sugar (Divided)
1/4 teaspoon salt, 1 1/2 teaspoon cream of tartar, 1 1/2 cups (12) egg whites
1 1/2 teaspoon vanilla
Sift flour with 3/4 cup sugar 2 times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of the flour mixture over egg whites; fold in. Repeat, fold in remaining flour by fourths.
Bake in ungreased 10-inch angel food cake pan at 350 for 35-40 minutes or until done. Invert cake in pan; cool.