Blue Ribbon Winner: Bell uses beach theme in winning cake
Christina Bell, of Blairsville, uses 12 egg whites in her Under the Sea Angel Food Cake.
Here is her recipe:
UNDER THE SEA ANGEL FOOD CAKE
12 egg whites (1? cups)
1 1/2 cups powdered sugar
1 cup sifted cake flour
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup fine granulated sugar
1 teaspoon vanilla
2 teaspoons pina colada mix or princess flavoring
Let egg whites stand at room temperature for 30 minutes.
Sift together powdered sugar and flour; set aside.
Beat whites, cream of tartar and salt until foamy in a large bowl.
Gradually add fine sugar, 2 tablespoons at a time. Beat on high until stiff peaks form.
Beat in vanilla and other flavoring.
Sprinkle flour and powdered sugar mixture 1/4 cup at time over the beaten eggs whites.
Fold in gently until flour and powdered sugar mixture disappears.
Push batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife or spatula to release air pockets.
Bake at 375 degrees for 35 to 40 minutes or until top springs back when touched lightly with your finger.
Invert the cake in pan on a high rack or funnel until completely cold.
Loosen the sides with a thin spatula or knife to remove from pan.
To make icing for sides and top of cake:
3/4 cup white chocolate chips
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup unsweetened salted butter
1 cup sugar
1 teaspoon pina colada or princess flavoring
1 teaspoon vanilla extract
In medium saucepan, combine flour and chips. Blend in milk, cook over medium heat until thick. Cool completely. In a large mixing bowl, cream butter, sugar, vanilla and flavoring. Add white chocolate mixture.
Beat until fluffy and the consistency of whipping cream. Frost cake.
Decorate with white chocolate seashells, starfish and mermaids (make candies by melting white chocolate chips for 30 seconds in microwave and pouring into forms, then painting with edible white painting flakes in pearlized white or green); white or beige sanding sugar or light brown sugar for sand, and coconut and macadamia nuts.