Emilie Meyer
Angel food cake is traditionally baked in a tube pan, but it is possible to bake it in a regular cake pan. The cake relies on its sticky texture to rise and cling to the sides of the pan, so it is important not to grease the pan or line it with parchment paper. The cake should be cooled upside down to prevent it from deflating, and a butter knife can be used to release the cake from the pan. Using a standard cake pan may result in a smaller cake, and the bake time may need to be adjusted.
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What You'll Learn
Angel food cake in a loaf pan
Angel food cake is traditionally baked in a tube pan, but it can be made in a loaf pan. The cake is delicate and fluffy, made from whipped egg whites, and is usually served with fresh berries and whipped cream.
To make angel food cake in a loaf pan, you will need an ungreased 9x5 loaf pan. Do not use a non-stick pan or line the pan with parchment paper. The cake needs to stick to the pan to rise properly. Preheat the oven to 325°F.
To make the cake batter, start by separating the eggs while they are cold, as the yolks are firmer and less likely to break. Allow the whites to come to room temperature for an hour before whipping. Cover and refrigerate the yolks until you are done with the cake. You can use the yolks to make custard sauce or lemon curd, which goes well with angel food cake.
In a clean bowl with no trace of fat, beat the egg whites, vinegar or lemon juice, vanilla, and salt until foamy, about 30 seconds. Increase the speed to high and gradually beat in the remaining sugar, one tablespoon at a time, until the egg whites are stiff enough to hold soft peaks.
Sift the flour, cornstarch, and sugar together, and gently fold the dry ingredients into the egg whites in three parts, using a rubber spatula. Be careful not to deflate the air in the egg whites. Spoon the batter into the prepared loaf pan, filling it to about an inch from the top. Gently tap the pan on the counter a few times to remove any large air bubbles.
Bake the cake at 350°F for about 30 minutes, or until well browned. Invert the pan on a wire rack and let it cool upside down for about an hour. To remove the cake from the pan, run a butter knife around the edges a few times, then lay the pan on its side and gently pull the cake out.
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Using a bundt pan
While some sources advise against using a Bundt pan for angel food cake, others have tried and tested this method and found that it works.
The main concern with using a Bundt pan is that the intricate design will make it difficult to remove the cake in one piece. The cake may also stick to the pan, but this can be avoided by using a non-stick Bundt pan. If you don't have a non-stick pan, choose one with the least amount of grooves and intricate details.
If you do decide to use a Bundt pan, lightly grease a 10-inch pan and follow a typical angel food cake recipe. Be sure to fill the pan no more than two-thirds full with batter. Bake the cake for 55-60 minutes at 325°F, or until a toothpick inserted into the centre comes out clean.
Once the cake is done, allow it to cool in the pan on a wire rack. When it's completely cool, invert the pan onto a serving tray or cake stand. If the cake doesn't release easily, run a thin knife around the edges and gently tap the pan on the counter.
Your Bundt pan angel food cake is now ready to be served! Top it with your favourite seasonal fruit, roasted strawberries, or whipped cream for a classic summer dessert.
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The importance of pan coating
Angel food cake is a delicate and fluffy cake made from whipped egg whites. It is typically baked in a tube pan, but it is possible to use a regular cake pan if you don't have one. The key to successfully baking angel food cake in a regular cake pan is to ensure that the batter clings to the sides of the pan as it rises, creating a light and fluffy texture. Here are some important considerations regarding pan coating to achieve this:
Avoid Non-Stick Coatings:
It is crucial to use a pan without a non-stick coating when baking angel food cake. The batter needs to cling to the sides of the pan to achieve the desired rise and texture. A non-stick surface prevents the batter from clinging properly, resulting in a cake that may not reach its optimal height and fluffiness.
Smooth Sides and Removable Sides:
When choosing a regular cake pan, opt for one with smooth sides. This will make it easier to release the cake after baking. Additionally, look for a pan with removable sides, similar to a springform pan. This feature will aid in removing the delicate cake without damaging it.
Do Not Grease the Pan:
Greasing the pan is not recommended for angel food cake. The batter needs to stick to the pan to ensure proper rising. Greasing the pan will inhibit this process, causing the cake to fall out or collapse during cooling.
Use Parchment Paper Rounds:
Instead of greasing, you can line the pan with parchment paper rounds. Create a starburst pattern by folding and cutting the parchment paper to fit the bottom of the pan. This will provide a surface for the batter to cling to without affecting the rising process.
Elevate the Pan During Cooling:
Angel food cake is typically cooled upside down to maintain its volume. Traditional tube pans are designed for this, but you can elevate a regular cake pan by resting its ends on jars or canned items. This ensures the cake cools upside down without falling out.
Release with a Knife or Spatula:
Once the cake has cooled, run a thin butter knife or offset spatula around the edges to release it from the pan. Gently pull and slide the cake out, being careful not to tear it.
By following these pan coating and preparation techniques, you can successfully bake angel food cake in a regular cake pan, achieving the desired texture and rise.
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Cooling and removing the cake
Angel food cake is a delicate dessert that requires careful handling during the cooling and removal process to ensure it retains its airy texture and shape. Here are some detailed instructions to guide you through these critical steps:
Cooling the Cake:
It is essential to cool your angel food cake upside down to prevent it from collapsing under its weight. The traditional method involves using a tube pan with feet, allowing you to simply flip the pan over and cool it for about 3 hours. If your pan doesn't have feet, get creative by fitting the hole of the pan over the neck of a bottle or resting each end of the pan on jars or canned items to elevate and invert the cake. This setup ensures the cake's spongy structure sets properly without deflating.
Removing the Cake:
Once the cake is completely cool, it's time to release it from the pan. First, run a thin-bladed knife or offset spatula around the edge of the pan to loosen the cake gently. Then, for tube pans, lift the cake out by the tube, turn it sideways, and gently tap the edge of the pan on your countertop to encourage the cake to slide out. If you're using a loaf pan, lay the pan on its side with the cake facing you and run the knife around the edges again before gently pulling the cake out.
Slicing the Cake:
Angel food cake is known for its delicate, airy texture, so it's essential to use the right technique when slicing. Use a serrated knife, preferably one that has been run under hot water, and gently saw back and forth to cut through the cake without squishing it. Remember, angel food cake is best eaten fresh, within 2 days of baking, as the eggs will start to weep, and the top will become sticky after that.
Storage:
If you have leftovers or want to make your angel food cake in advance, proper storage is crucial. You can refrigerate the cake for up to 5 days or freeze it for an extended period. For refrigeration, wrap the entire loaf or individual slices in plastic wrap and store them in an airtight container. For freezing, wrap the slices or loaf in plastic wrap, place them in a freezer-proof plastic bag, and consider using a container to prevent squishing.
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Using a cupcake pan
Angel food cake is a delicate and sweet cake with a light and airy texture. It is typically made in a tube pan, but it can be made in cupcake form.
If you want to make angel food cake in a cupcake pan, there are a few things to keep in mind. First, it is important to use paper cupcake liners, as the cupcakes can be super hard to get out of the pan without them. The liners also ensure that the cupcakes have pure white sides, with no brown edges. Second, be sure to use a serrated knife to cut through the cupcakes, as it is easier to "saw" back and forth than to press straight down with a regular knife. Finally, angel food cupcakes are best eaten within two days, as the eggs will start to weep and the top will become sticky and wet after that. If you want them to last longer, you can refrigerate for up to a week or freeze for up to four to six months.
To make angel food cupcakes, preheat your oven to 325°F (163°C) or 375°F (190°C) and line a cupcake pan with paper liners. In a medium-sized bowl, whisk together powdered sugar, cake flour, and corn starch; set aside. In a large, completely clean, dry, and grease-free bowl, combine egg whites, cream of tartar, vanilla and almond extracts, and salt. Use an electric mixer to beat on low speed until combined, then slowly increase the mixer speed to high. Once on high speed, gradually add the granulated sugar, one tablespoon at a time, mixing for about 20 seconds between tablespoons.
Fill the cupcake liners with batter, piling it as high as possible. You can also use this batter to make mini cupcakes or "angel food bites" in a mini cupcake pan. Bake until the cupcakes are moist with a lovely crust on top. Slice them in half and serve with strawberries and whipped cream, or enjoy them plain!
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Frequently asked questions
Yes, you can make angel food cake in a regular cake pan, but it is important to note that the cake will not rise properly if the pan is greased or lined with parchment paper. The batter needs to stick to the pan to achieve the optimal fluffy texture.
A tube pan with a flat bottom and straight sides is typically used for angel food cake. However, a standard loaf pan or cupcake pan can also be used.
Yes, it is recommended to cool angel food cake upside down to help maintain its volume. If using a loaf pan, you can elevate each end of the pan on top of jars or canned items to achieve a similar setup.
To remove the cake from the pan, run a knife or spatula around the edges to loosen it, then gently tap the pan on the counter or lay it on its side and pull the cake out.
Angel food cake is delicate, so it is best to use a serrated knife to slice it. A regular sharp knife may squish the cake.
