Farm Show kicks off Saturday
The 97th Pennsylvania Farm Show will get rolling this Saturday, but foodies can hit the food court as early as Friday afternoon.
There are a number of events for for local foodies to check out, including the PA Preferred Celebrity Best Cheeseburger Showdown, The Great Grape Stomp, a number of cooking demonstrations and an old fashioned fudge contest. Admission to the fair is free and parking is $10.
There will also be a number of familiar faces at the Farm Show. With wins at the York Fair, four local bakers will compete against other winners from around the state.
- Shelly Pokrivka, Blue Ribbon Apple Pie contest
- Lindsey Hemman, PA Preferred Cookie/Brownie/Bar contest
- Elizabeth Pokrivka, PA Preferred Chocolate Cake contest
- Julie Hein, Angel Food Cake contest. You can read about Julie in today’s York Dispatch PA Farm Show preview.
Julie became eligible for the state show after winning the York Fair’s Angel Food Cake contest with her Banana Split Angel Food cake. The recipe is below.
Banana Split Angel Food Cake Cake
- 12 egg whites
- 1 1/4 cup confectioner’s sugar
- 1 cup cake flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup superfine sugar
- 1 cup miniature chocolate chips
Filling/Topping:
- 2 (3.5oz) boxes of instant banana pudding
- 1 1/2 cups of milk
- 1 (16oz) frozen whipped topping
- 1 cup crushed pineapple, well drained
- 1/2 cup chopped maraschino cherries, drained
- 1/3 cup walnuts chopped
For Cake:
Preheat oven to 350 degrees.
Let egg whites stand at room temperature for 20-30 minutes in large glass bowl.
Meanwhile, sift together confectioner’s sugar and flour three times and set aside. Beat egg whites, cream of tartar and vanilla extract on high with an electric mixer. Gradually add sugar and continue beating until stiff peaks form and mixture is glossy. Fold in flour mixture and chocolate chips, making sure batter is thoroughly combined.
Carefully spoon into ungreased angel food cake pan and cut through batter with a knife to remove any air pockets. Bake for 35-40 minutes. Invert pan on long neck bottle to cool. Cool completely before removing cake.
For filling/topping:
Whisk together pudding mixes and milk in large bowl. Let stand for two minutes and then fold in whipped topping.
Place two cups of this mixture in a medium bowl and place the remaining mixture in the refrigerator to use as frosting. Gently fold in pineapple, cherries and walnuts into the remaining two cups to make the filling mixture.
To assemble: Slice cake into three equal layers with a sharp, serrated knife. Place one layer on plate and top with half the filling mixture. Repeat with another layer and the rest of the filling. Top with remaining layer and then frost the top and sides with refrigerated frosting. Decorate as desired.
