Best 11 Elsies Fair Prize Winning Angel Food Cake Recipes

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Indulge in the heavenly delight of Elsie's Fair Prize-Winning Angel Food Cake, a culinary masterpiece that has captured the hearts of judges and cake enthusiasts alike. This light and airy cake, a symphony of flavors and textures, is the epitome of perfection, with its towering presence and delicate crumb. Each bite is a journey through a symphony of flavors, a delicate balance of sweetness and tanginess. As you savor each slice, you'll be transported to a realm of pure bliss, where every morsel is a celebration of culinary artistry.

Accompanying this exquisite cake is a treasure trove of complementary recipes that elevate the angel food cake experience to new heights. Discover the secrets of Elsie's Creamy Seven-Minute Frosting, a luscious and velvety frosting that complements the cake's ethereal texture. Learn the art of crafting the perfect Angel Food Cake Roll, a delightful variation that encases delectable fillings within layers of fluffy cake. And for those seeking a touch of sophistication, the Angel Food Cake Trifle is a stunning dessert that showcases the cake's elegance in a layered masterpiece.

With its detailed instructions, helpful tips, and captivating photography, this article is the ultimate guide to creating Elsie's Fair Prize-Winning Angel Food Cake and its delightful variations. Whether you're a seasoned baker or a novice in the kitchen, this culinary journey will lead you to extraordinary results. Prepare to impress your loved ones and become the star of any gathering with these extraordinary angel food cake creations.

Let's cook with our recipes!

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM



Great Grandma Pearl's Angel Food Cake with Peaches and Cream image

My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.

Provided by Katie Lee Biegel

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved
Lightly sweetened whipped cream

Steps:

  • Preheat the oven to 325 degrees F.
  • In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
  • Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
  • Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
  • To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

ANGEL FOOD CAKE



Angel Food Cake image

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 7

1 and 3/4 cups (350g) granulated sugar*
1 cup + 2 Tablespoons (133g) cake flour (spoon & leveled)
1/4 teaspoon salt
12 large egg whites, at room temperature*
1 and 1/2 teaspoons cream of tartar
1 and 1/2 teaspoons pure vanilla extract
optional: confectioners' sugar for dusting, whipped cream, and berries

Steps:

  • Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  • In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
  • In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
  • Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  • If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
  • Store leftovers in the refrigerator for up to 5 days.

ELSIE'S FAIR PRIZE WINNING ANGEL FOOD CAKE



Elsie's Fair Prize Winning Angel Food Cake image

Yep the fair again. Yep the prize cake in the Angel Food Divison. Yep in both the papers just like the Chocolate Cake, The Chocolate Strawberry bars, the apple pie.

Provided by drhousespcatcher

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
3/4 cup sugar, see note
1 3/4 cups egg whites, 11 to 13 count
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
  • NOTE: Sift the flour and the sugar together five time.
  • Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
  • Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
  • Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
  • Pour into pan. Cut thru the batter with a knife three times.
  • Bake at 375°F for 35 minutes.
  • Remove from oven and cool in pan upside down for about 1 hour.

Nutrition Facts : Calories 136.3, Fat 0.1, Sodium 117.2, Carbohydrate 29.8, Fiber 0.3, Sugar 22.1, Protein 3.9

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake with Chocolate Glaze image

Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.

Provided by sugarpea

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 10

1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
3/4 cup cake flour
1/4 cup dutch process cocoa
2 cups egg whites (about 16 large)
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, chips or small pieces
1/2 cup butter
1/4 cup water

Steps:

  • Place rack in center of oven and 15 minutes before baking, preheat to 375°.
  • Divide sugar in half.
  • Sift one half 3 times.
  • Set aside.
  • Sift the other half of sugar with the flour and cocoa 3 times.
  • Set aside.
  • Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
  • Add cream of tartar, vanilla and salt and increase speed to medium.
  • Add the 3/4 cup sugar, one T at a time, beating well after each addition.
  • Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
  • Gently and thoroughly fold in flour mixture, by thirds.
  • Pour into ungreased 10" tube pan.
  • Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
  • Bake 30-35 minutes until toothpick inserted in center comes out clean.
  • Invert over a narrow-necked bottle and allow to cool.
  • When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
  • Drizzle Chocolate Glaze over top and allow to run down sides of cake.
  • Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Make and share this Chocolate Angel Food Cake recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

2/3 cup sifted cake flour (not self-rising)
1/3 cup unsweetened cocoa
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
confectioners' sugar, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
  • Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
  • Add vanilla, cream of tartar and salt.
  • Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
  • When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
  • Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
  • Repeat process 2 more times.
  • Pour batter into ungreased 10-inch tube pan.
  • Cut through batter to remove air pockets.
  • Bake 40 to 45 minutes, until top springs back when gently pressed.
  • Invert and hang pan on neck of bottle to cool.
  • To unmold, run a thin knife around side of pan and tube; invert pan.
  • Turn cake upright onto serving plate.
  • Garnish with confectioners' sugar, if desired.

Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7

MARTHA STEWART'S CHOCOLATE ANGEL FOOD CAKE



Martha Stewart's Chocolate Angel Food Cake image

Make and share this Martha Stewart's Chocolate Angel Food Cake recipe from Food.com.

Provided by CheSara

Categories     Dessert

Time 55m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1 cup cake flour (not self-rising)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, grated
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 with rack in the center.
  • Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda and salt.
  • Add grated chocolate; set aside.
  • With electric mixer beat egg whites and cream of tarter until soft peaks form.
  • While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
  • Add vanilla and almond extracts; beat to combine.
  • Now using a regular mixing spoon, gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined.
  • Pour into a 10 inch non-stick angel food cake pan.
  • Tap pan on counter to remove any air bubbles.
  • Bake until cake springs back when depressed with a finger, 30-35 minutes.
  • Cool, inverted, 1 hour before removing pan.
  • Serve with Chocolate Hazelnut Anglaise.

Nutrition Facts : Calories 207.7, Fat 2, SaturatedFat 1.1, Sodium 309.5, Carbohydrate 43.2, Fiber 1.4, Sugar 30.4, Protein 6.2

PAUL NEWMAN'S CHOCOLATE - ORANGE ANGEL FOOD CAKE



Paul Newman's Chocolate - Orange Angel Food Cake image

This has to be one of the most incredible desserts I have ever had -- let alone made! Paul Newman was on Oprah several years ago with this recipe of his, and it is absolutely delicious. Preparation time is an estimate, and does not include 15 minutes for bringing the egg whites to room temperature. I hope you enjoy it!

Provided by Pianolady

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

4 ounces orange-flavored dark chocolate
12 large egg whites
1 cup all-purpose flour
1 1/4 cups sugar, divided
1/2 teaspoon salt
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 tablespoon orange rind, grated or freshly chopped

Steps:

  • Preheat the oven to 350°F.
  • Make sure a 10" x 4" tube pan is clean, dry and free of grease.
  • Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
  • (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
  • Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
  • Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
  • Sift them together a total of three times.
  • Beat the egg whites until frothy.
  • Add the lemon juice and continue beating.
  • Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
  • Do not overheat, or the egg whites will lose their volume.
  • Sift 1/4 cup of the dry ingredients over the egg whites and fold.
  • Gently stir in the vanilla extract and orange rind.
  • Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
  • Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
  • A knife inserted in the center of the cake should come out clean.
  • Remove from the oven and invert the pan.
  • Allow the cake to cool for 30 to 45 minutes.
  • Run a knife around the edges of the pan and tube to loosen the cake.
  • You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
  • Enjoy!

ANGEL LUSH CAKE



Angel Lush Cake image

This is taken from a posting on the Dole Foods website. I have eaten this before and it really is good and very easy to prepare. An Angel Food cake is easy to bake if you choose. This recipe can easily be modified to low sugar too by purchasing those ingredients. Great summer time treat! Cooking time is time needed to refrigerate

Provided by Vols Fan

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 5

1 (20 ounce) can dole crushed pineapple, undrained
1 (4 ounce) package vanilla flavor instant pudding and pie filling mix
1 cup thawed Cool Whip Topping
1 prepared angel food cake
seasonal berries

Steps:

  • Mix pudding and pineapple in bowl. Gently stir in whipped topping.
  • Cut cake horizontally into thirds.
  • Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Nutrition Facts : Calories 271.7, Fat 4.7, SaturatedFat 2.8, Cholesterol 16.4, Sodium 473.2, Carbohydrate 54.8, Fiber 0.6, Sugar 37, Protein 4.1

GREEN ANGEL CAKE WITH FLUFFY FRUIT FLAVOR FROSTING



Green Angel Cake With Fluffy Fruit Flavor Frosting image

If you like angel food cake, you will like this wonderful light dessert, that looks pretty too. I got this recipe from a Jello insert in a woman's magazine in the '80's. You can use any flavor Jello you like, we like lime the best.

Provided by Aunt Paula

Categories     Beverages

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (21 1/2 ounce) box angel food cake mix
1 (3 ounce) box lime Jell-O gelatin
1 (3 ounce) box lime Jell-O gelatin
1 (9 ounce) container whipped cream, thawed

Steps:

  • Prepare cake mix as directed on package, folding gelatin into 1/3 of the batter.
  • Alternately spoon batters into ungreased 10-inch tube pan.
  • Zig zag knife through batters.
  • Bake on lowest rack at 375° for 40-50 minutes until cake springs back when lightly pressed.
  • Turn pan upside down over funnel or bottle to cool completely.
  • Remove from pan.
  • Frost and garnish with lime slices if desired.
  • Chill Frosting: Dissolve 1 pkg lime Jello in 1 cup boiling water.
  • Chill until slightly thickened; blend in 1 container whip cream thawed.

Nutrition Facts : Calories 382.6, Fat 1.8, SaturatedFat 1, Cholesterol 5.1, Sodium 669.5, Carbohydrate 84.9, Fiber 0.2, Sugar 52.5, Protein 8.7

ALL AMERICAN COUNTY FAIR PRIZE WINNING CHILI



All American County Fair Prize Winning Chili image

After my five roommates and I have this for dinner I am still left with about 30 to 40 individual servings in the freezer. This chili freezes perfectly. I make this up once every 6 months and the last bag tastes just as good as the day I made it! Before sharing this recipe I had to think long and hard because it truly is my most prized and coveted recipe. It took me years of playing around and it's just near perfect. If you win at the county fair all I ask for is honorable mention, a picture of the ribbon, a postcard from your town, and maybe your favorite pie recipe! Be sure to load it up with cheddar, sour cream, bread and nacho chips!! Also great for chili dogs!! ***Response to Reviews: I understand some people want the taste of cumin in their chili - I don't like cumin & think it has no place in chili - not in my chili anyway. As to the "no chili" flavour review, I completely understand if it is the cumin you are missing. Maybe you should have considered that before trying this recipe then writing a bad review of it. If you followed the recipe & used the peppers you would find it to be packed with flavour & a moderate heat. Happy many have enjoyed this cumin-free recipe. :)

Provided by Lottidawe

Categories     One Dish Meal

Time 6h

Yield 2 dutch oven pots, 30 serving(s)

Number Of Ingredients 27

1 (28 ounce) can tomatoes
1 (28 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
8 ounces water
1 large onion, chopped
3 -5 garlic cloves, minced
4 -5 stalks celery, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
5 chili peppers, whole (cut slits lengthwise)
5 jalapeno peppers, whole (cut slits lengthwise)
1 zucchini, chopped
1 eggplant, chopped
2 cups baby carrots (whole)
20 -30 button mushrooms (whole)
2 cups frozen corn
1 lb steak, diced (any cut)
1 lb ground chicken (I like to use chicken) or 1 lb ground pork (I like to use chicken)
1 (20 ounce) can dark red kidney beans, cooked
1 (20 ounce) can black turtle beans, cooked
1 (20 ounce) can lentils, cooked
1 pinch oregano (use sparingly, strong flavour)
basil (to taste)
1/4-1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
black pepper (to taste)
2 tablespoons cocoa powder

Steps:

  • Put ALL ingredients in a pot and cook for 5 to 10 hours.
  • Stir occasionally.
  • Put the chili and jalapeno peppers in last with their stems sticking up out of the chili. This makes them easy to remove for those who don't want their chili hot!
  • The ingredients list is enough to make 2 pots worth (dutch oven size).
  • I usually omit the meat from one pot and make a vegetarian batch at the same time. It's good for your vegan friends and as lighter fare for lunch!
  • **All amounts are approximate. Use what is convenient, available and adjust to taste.
  • **The meat can go into the pot raw with all the other ingredients. It will cook right along with them and be more flavourful and tender as a result - especially the steak. I am so happy you like this chili! Thank you for the great reviews! Enjoy!

Tips:

  • Use fresh egg whites at room temperature for the best volume and texture.
  • Sift the cake flour three times to incorporate air and create a light and fluffy cake.
  • Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites become foamy.
  • Add the sugar to the egg whites in a slow, steady stream while continuing to beat.
  • Fold in the sifted cake flour gently into the egg white mixture until just combined to prevent deflating the whites.
  • Bake the cake in an ungreased tube pan in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Invert the cake pan onto a wire rack immediately after baking to prevent the cake from sinking.
  • Let the cake cool completely before frosting or serving.

Conclusion:

Elsie's Fair Prize-Winning Angel Food Cake is a classic recipe that has stood the test of time. With its light and fluffy texture, delicate flavor, and beautiful presentation, this cake is sure to impress your friends and family. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will help you create a stunning dessert that everyone will love. So preheat your oven, gather your ingredients, and get ready to bake a slice of heaven with Elsie's Fair Prize-Winning Angel Food Cake.

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