What foods won the grand champion and reserve grand champion in the 4-H Division at the Douglas County Fair?

Emily Fritschen, 10, of the Four Leaf Clover 4-H Club, received the grand champion award in the nonperishable food division for her Glorious Sponge Cake. Courtney Harris, 13, a Pioneers 4-H Club member, received the reserve grand champion award for her Cherry Nut Chiffon Cake.

Other champions in the nonperishable food products division were: Brittnay George, 8, Vinland Valley 4-H Club, Apple Pound Cake; Adam Lesser, 14, Stull Busy Beavers 4-H Club, Yeast Batter Coffee Cake; and Michael Krumm, 15, Lone Star 4-H Club, German’s Sweet Chocolate Cake.

Here are the champion recipes:

Glorious Sponge Cake

—-

6 eggs, separated

1 cup sugar

1/4 cup cold water

1 teaspoon lemon extract

1 teaspoon grated lemon rind

1 1/4 cups sifted cake flour

1/2 teaspoon cream of tartar

1/4 teaspoon salt

Combine egg yolks, 1/2 cup sugar, water, lemon extract and lemon rind. Beat at high speed until thick and yellow in color. Stir in cake flour. Beat egg whites, cream of tartar and salt at high speed until frothy. Gradually beat in 1/2 cup sugar, beating until stiff fluffy peaks form.

Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 9-inch tube pan. Pull metal spatula through batter once to break large air bubbles. Bake at 325 degrees for one hour or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cooled, remove from pan.

Makes 12 servings.

Cherry Nut Chiffon

—-

2 1/4 cups cake flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup cooking (salad) oil

5 egg yolks, unbeaten

1/4 cup maraschino cherry juice

1/2 cup water

1 teaspoon vanilla

1 cup egg whites

1/2 teaspoon cream of tartar

1/2 cup very finely chopped pecans

1/2 cup well drained and very chopped maraschino cherries

Sift the cake flour, sugar, baking powder and salt into a mixing bowl, making a well. Add the oil, unbeaten egg yolks, maraschino cherry juice, water and vanilla. Beat with spoon until smooth.

In a large bowl, whip together the egg whites and cream of tarter. Beat until very stiff peaks form.

Pour egg yolk mixture gradually over whipped whites, gently folding with a rubber scraper just until blended. At the last, sprinkle the chopped pecans and chopped maraschino cherries over batter. Fold into mixture with a few strokes.

Pour into ungreased pan. Bake at 325 degrees for 55 minutes. When cake tests done, invert and let hang until cool.

Apple Pound Cake

—-

2 cups sugar

1 1/2 cups vegetable oil

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups apples, chopped

1 cup almonds

1/2 cup raisins

Heat oven to 350 degrees. In a mixing bowl, combine sugar, oil, eggs and vanilla. Mix well. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir in apples, almonds and raisins. Pour into greased and floured cake pan.

Bake from 75 minutes to 90 minutes until toothpick comes out clean. Cool for 15 minutes and remove from pan.

Glaze:

1/2 cup apple juice

1/2 cup brown sugar

2 tablespoons butter

Cook over low heat until sugar dissolves. Pour over cake after cool.

You can add powdered sugar to lighten the look.

Yeast Batter Coffee Cake

—-

3/4 cup warm water

1 package active dry yeast

1/4 cup sugar

1 teaspoon salt

2 1/4 cups flour

1 egg

1/4 cup soft margarine

1/4 teaspoon cinnamon

Topping:

1/3 cup margarine

1/2 cup brown sugar

1 tablespoon corn syrup

1/2 cup pecans

1/4 teaspoon cinnamon

Frosting:

1 cup powdered sugar

1 tablespoon margarine

1 teaspoon vanilla

Milk

Mix water and yeast. Stir in sugar, salt and half of the flour. Beat until mixture sheets off the spoon. Add egg, 1/4 cup margarine or shortening, remaining flour and cinnamon. Drop by small spoonfuls over bottom of 9-inch greased pan.

Prepare topping. Melt 1/3 cup margarine. Mix in brown sugar, corn syrup, pecans and cinnamon. Cool to lukewarm before spooning over dough. Let rise until double in bulk. Bake at 350 degrees for 30 minutes. While baking, mix up the frosting by combining the powdered sugar, margarine, vanilla, and enough milk to make the desired consistency. Drizzle frosting over coffee cake immediately after it is removed from the oven.

German’s Sweet Chocolate Cake

—-

1 4-ounce package German’s Sweet Chocolate

1/2 cup boiling water

3/4 cup butter

2 cups sugar

4 eggs

1 teaspoon vanilla

2 3/4 cups sifted cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

Coconut Pecan Frosting

Melt chocolate in 1/2 cup boiling water. Cool. Cream butter. Gradually add sugar; continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and melted chocolate. Sift flour with baking soda and salt. Alternately add flour mixture and buttermilk to chocolate mixture, beating after each addition until smooth.

Pour into three 9-inch layer pans that have been lined on bottoms with wax paper. Bake at 375 degrees, from 30 to 35 minutes, or until cake tester inserted into center of each layer comes out clean. Cool cake in pans 10 minutes. Remove from pans and finish cooling on racks. Peel off wax paper. Spread Coconut Pecan Frosting between layers and over top of cake.

Coconut Pecan Frosting

—-

3 egg yolks

1 cup sugar

1 cup evaporated milk

1/2 cup butter

1 teaspoon vanilla

1 1/3 cups flaked coconut

1 cup chopped pecans

Combine egg yolks, sugar, milk, butter and vanilla. Cook and stir over medium heat until thickened, 12 to 15 minutes. Add coconut and pecans. Beat until thick enough to spread.

Makes 3 cups, enough to cover tops of three 8- or 9-inch layers or one 9-inch-by-13-inch-by-2-inch cake.

Note: If you choose to frost the sides of the cake also, the frosting recipe needs to be doubled.