Aug 30, 2022 4 min read

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FOR A FUTURE FOOD PAGE NOT DONE Angel Food Cake

Pineapple and Cream Angel Food Cake by Kim Teichmann, Avella

Cake: 

(requires refrigeration)

1 1/2 cups powdered sugar

1 cup cake flour

1 small box pineapple Jell-o

12 egg whites (PA Preferred – Hillandale)

1 cup granulated sugar

1 1/2 tsp. cream of tartar

1 1/2 tsp. vanilla

1/2 tsp. almond extract

1/4 tsp. sale

Combine powdered sugar, cake flour and Jell-O powder, and set aside.

Beat egg whites and cream of tartar until foamy. Beat in granulated sugar 2 T. at a time, adding vanilla, almond extract and salt (with the last addition). Beat until stiff and glossy.

Sprinkle flour mixture 1/4 cup at a time over the egg white mixture and fold in with a spatula. Push into a 10-inch angel food pan and draw a knife through batter to release air pockets. 

Bake at 375° on lowest oven rack for about 35 minutes or until cracks on top feel dry. Immediately invert cake onto a bottle or funnel to cool. 

Filling: 

1 cup heavy cream (PA Preferred – Schneider’s)

1/4 cup powdered sugar

1 tsp. vanilla

1 small can crushed pineapple, well drained

Beat heavy cream, powdered sugar and vanilla until fluffy. Stir in pineapple. Cut a 2-inch layer off top of cooled cake and hollow out a tunnel, leaving a 3/4 inch shell. Fill tunnel with the whipped filling. Replace top and frost cake. 

Frosting: 

1 1/2 cups granulated sugar

2 egg whites (PA Preferred – Hillandale)

1/3 cup water

1/4 tsp. cream of tartar

1 tsp. vanilla

In double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low for one minute. Continue beating over low heat until mixture reaches 160° on a candy thermometer. Pour into large mixing bowl, add vanilla, and beat on high speed until stiff peaks form. Immediately frost cake. 

Chocolate Cake

Chocolate Raspberry Mousse Cake by Denise Fife, Washington

Cake ingredients: 

1 3/4 cup flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups sugar

1 cup unsweetened cocoa

1/2 cup vegetable oil

1 cup buttermilk (PA Preferred – Spring House)

1 cup boiling water (optional: add 1 packet instant coffee to boiling water)

2 teaspoons vanilla

3 large eggs (PA Preferred – Spring House)

Filling ingredients:

2 tablespoons softened butter

1 8-oz. cream cheese, softened

1 cup confectioner’s sugar

1/2 teaspoon vanilla

2/3 cup semisweet chocolate chips, melted

1 cup heavy cream

1/2 cup mini chips

2 pints fresh raspberries

Frosting ingredients: 

1/2 vegetable shortening

8 tablespoons unslated butter (SHOULD THAT BE UNSALTED OR IS THIS A BAKING THING?)

4 cups confectioner’s sugar

1/2 cup unsweetened cocoa

1/4 cup milk

1 teaspoon vanilla

Directions:

Cake: Preheat oven to 325°. Great three 8-inch round pans. In large mixing bowl, add dry ingredients in the order listed.

Combine oil, buttermilk, boiling water and vanilla in medium bowl. Add to dry ingredients and beat at medium for 30 seconds. Add eggs and mix for another minute. Divide among the three pans. Bake 25-30 minutes.

Filling: In large mixing bowl, combine butter, cream cheese, 3/4 cup of the confectioner’s sugar and vanilla. Mix until smooth. Melt chocolate in microwave. Add to bowl and mix until fluffy. Beat heavy cream until soft peaks form and add rest of confectioner’s sugar (1/4 cup). Beat just until creamy. Fold into the cream cheese mixture, and fold in mini chips. 

Place first cake on plate. Spread with 1/2 of filling. Cut raspberries in half. Place enough on top of filling to completely cover. Repeat until all layers are used. 

Frosting: In large bowl, beat together shortening and butter. Add confectioner’s sugar and cocoa to butter mix, alternating with milk. Add vanilla and beat two minutes. Frost cake and garnish with any leftover raspberries.