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4-H'er earns bragging rights

July 30, 2013|By CRYSTAL SCHELLE | crystal.schelle@herald-mail.com
  • Garrett Koser of Hagerstowns Angel Sponge Chiffon Cake was named 4-H Baked Goods Champion at the Washington County Ag Expo & Fair.
ylm / Yvette May Staff Photographer

 Garrett Koser of Hagerstown whipped up a win at the Washington County Ag Expo & Fair.

His Angel Sponge Chiffon Cake was named 4-H Baked Goods Champion. Judging was July 20 at the fair, which was held at the Washington County Agricultural Education Center, south of Hagerstown.

Garrett, 11, who will be a seventh-grader this fall at Smithsburg Middle School, is a member of the Greensburg 4-H Club.

He said he got involved three years ago with the club.

“Most of my family was doing it,” he said. “I thought it was pretty fun.”

Garrett, who is the son of Jeff and Debbie Koser, decided to enter the cake, which was from one of his grandmother’s Better Homes and Gardens Cookbook. Garrett said he wanted to try the baking competition because his cousin won grand champion last year as well.

The cake is a family hit, Garrett said. 

“It’s just the flavor and the way it’s made,” he said. “My uncle just loves it like crazy.”

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He attempted the cake three times before deciding which cake to enter.  

Garrett said baking is fun, “except when you do it every day.” He said his mom taught him how to bake and he likes to make a variety of things including cookies and brownies.

When he wasn’t baking up a storm for the baking competition, Garrett won grand champion registered boer doe for his goat, Wild Clover, and grand champion registered Boer buck for his goat, Hillbilly Jack. Both goats were best overall in the registered Boer class.

In the Open Class, Garrett won reserve champion full-blood doe for Wild Clover.

Garrett said he likes to play lacrosse, football, basketball and swim. And math is his favorite subject at school.

For his tasty treat, Garrett won bragging rights and a ribbon.

As for the secret to the Angel Sponge Chiffon Cake, Garrett said, it is the powdered sugar.

“It gives the flavor and the taste,” he said. 

Angel Sponge Chiffon Cake

1 1/2 cups sifted powdered sugar

1 cup sifted cake flour or sifted all-purpose flour

1 1/2 cups egg whites (11 or 12 large eggs)

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla

1/2 teaspoon salt

1 cup granulated sugar

Preheat oven to 350 degrees.

In a bowl, sift together powdered sugar and flour. Repeat sifting twice. 

In a large mixer bowl, beat egg whites, cream of tartar, vanilla and salt at medium speed with an electric mixer until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time. Continue beating until stiff peaks form. 

Sift about 1/4 of the flour mixture into whites; fold in by lightly blending with a spoon. If bowl is too full, transfer to a larger bowl. Repeat folding in remaining flour mixture by fourths. 

Turn into an ungreased 10-inch tube pan. Bake on lowest rack for about 40 minutes or done. Invert cake in pan. Cool completely, loosen cake from pan. Remove.

Serves 12.


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