Tillie Doyle
Angel food cake is a light and fluffy dessert made from whipped egg whites, sugar, flour, and other ingredients. It is traditionally baked in a tube pan, which has a tunnel or hole in the centre, creating a ring shape. This unique shape provides added structure to support the rising of the egg-white-heavy batter. While a tube pan is ideal, some people have successfully used Bundt pans, which also have a hole in the centre. Others have used a simple hack of using a beverage can, parchment paper, and a round cake pan to create the desired structure. This article will explore the possibilities and provide tips for achieving the perfect angel food cake, even without a traditional tube pan.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Type of pan | Round cake pan with removable sides, like a springform pan (non-stick coating to be avoided) |
| Diameter | Same as the recipe |
| Other equipment | A skinny/tall drink can, parchment paper, double-sided tape, and something heavy like pie weights or water |
| Filling the pan | No more than two-thirds full with batter |
| Baking time and temperature | As per the recipe |
| Cooling | Upside down until completely cool |
| Storage | Airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 4-6 months |
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What You'll Learn
Angel food cake ingredients
Angel food cake is a low-fat cake made primarily from egg whites, cake flour, and sugar. It has a fluffy, airy texture and a light, cloud-like crumb. The following ingredients are required to make an angel food cake:
- Egg whites: Ensure that the egg whites are at room temperature to maximize their volume potential. It is important to note that the eggs should be freshly cracked and not from a carton. Any trace of yolk in the egg whites will require you to start over, as the yolk will affect the texture of the cake.
- Sugar: Use granulated sugar and pulse it in a food processor to create superfine sugar. Superfine sugar has the ideal granule size to provide structure for the angel food cake. Avoid using confectioners' sugar as it dissolves too quickly in the egg whites.
- Cake flour: Cake flour is a low-protein flour that yields a tender angel food cake. It is important to use cake flour instead of all-purpose flour, as all-purpose flour will make the cake taste like white bread.
- Salt: Salt is added to enhance the flavour of the cake.
- Cream of tartar: Cream of tartar is an acid that stabilizes the whipped egg whites, preventing the cake from collapsing. If you don't have cream of tartar, you can use lemon juice as a substitute, but it won't be as effective.
- Vanilla extract: This ingredient adds flavour to the cake.
Additionally, when preparing the pan for baking, it is essential to use a pan without a non-stick coating. The batter clings to the sides of the pan as it rises, and a non-stick surface would prevent the cake from achieving its optimal fluffy texture. The pan should have removable sides, and it should not be greased.
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Baking temperature and time
Angel food cake is typically baked at 325°F (163°C) or 350°F. A higher temperature will not properly cook the cake. The cake should be baked for 35-45 minutes, or until the cake is lightly browned, no longer sticky on top, and springs back when touched. The cake should be cooled upside down to prevent it from collapsing under its own weight.
If you are using two round pans, the baking time will be shorter than if you are using a single pan. The exact baking time will depend on the size and depth of the pans, but it will typically be around 20-25 minutes. It is important to note that the cake should still be cooled upside down, even if baked in round pans.
It is essential to use a pan without a non-stick coating when making an angel food cake, as the batter clings to the sides of the pan as it rises. A non-stick surface would prevent the cake from reaching its optimal fluffy texture. The pan should also have the same diameter as the recipe recommends.
Additionally, it is important to use an oven thermometer to ensure that the oven temperature is accurate. Ovens may vary, so it is crucial to monitor the cake closely to prevent over-baking.
Once the cake is done, it should be inverted onto a wire rack or a bottle to cool. It should be allowed to cool for at least one hour before being removed from the pan. The cake will stay fresh for up to two days at room temperature or one week in the refrigerator.
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Preparing the pans
Angel food cake is typically baked in a pan with a hole in the centre, creating a ring shape. This hole is important as it allows the cake to cook evenly and rise properly. The cake rises by clinging to the sides of the pan, so it is important to use a pan without a non-stick coating. The pan should also have removable sides and be the same diameter as the recipe specifies.
To prepare the pan, first, find a tall, empty drink can, such as one that flavoured alcoholic beverages come in. Tightly wrap a piece of parchment paper around the can, cutting the paper to shape (you can use double-sided tape to keep it together). Fill the can with something heavy enough to keep it in place — pie weights or water will work. Place the wrapped can in the centre of your chosen round cake pan.
Next, prepare the pan by ensuring it is clean and completely dry. Any amount of oil or residue could deflate the egg whites. Do not grease the pan as this will inhibit the cake from rising properly. The batter needs to stick to the pan to rise, so it is important not to use parchment paper in the pan.
Finally, fill the cake pan with batter until it is no more than two-thirds full. Smooth the top with an offset spatula or the back of a spoon.
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Removing the cake from the pans
Angel food cake is a delicate, sponge-like cake that typically bakes in a tube pan. However, you can also bake it in two round pans. Here are some detailed instructions on removing the cake from the pans after baking:
Once the cake is done baking, remove it from the oven and let it cool in the pans for a few minutes. This allows the cake to firm up slightly, making it easier to handle. Next, you'll want to run a knife or offset spatula around the edges of the pans to loosen the cake. Be gentle and ensure you don't tear the delicate cake. Place a wire rack or large plate over the top of the first cake pan. Hold the pan and the rack or plate firmly, then flip the pan over so the wire rack or plate is on the bottom. Lift the pan off, being careful not to tear the cake. If the cake doesn't fall out of the pan immediately, gently slide a knife or spatula along the pan's sides and bottom to help release it. Repeat this process for the second cake pan. Allow the cakes to cool completely before serving or decorating. Angel food cake is best served fresh, but you can also store it at room temperature for a day or two in an airtight container.
Removing an angel food cake from the pan can be a delicate process, but with care, you can ensure your cake remains intact and beautiful for serving.
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Storing angel food cake
Angel food cake is best eaten fresh, but it can be stored and preserved for later. At room temperature, the cake can be kept in an airtight container or wrapped tightly in plastic wrap or foil for up to two days. It is important to ensure that the cake is not exposed to humidity during this time, as this can cause it to spoil more quickly.
If you are planning to keep the cake for longer, storing it in the refrigerator can increase its lifespan by a few days. To achieve maximum preservation, the cake should be wrapped in both plastic wrap and aluminium foil before being placed in the fridge. This double layer ensures that moisture is kept out, and the cake is protected from freezer burn.
For long-term storage, angel food cake can be frozen for up to four to six months. It is safe to consume beyond this period, but the quality of the cake may begin to deteriorate. When freezing, it is recommended to wrap the cake in plastic wrap and then place it in a freezer-proof plastic bag. An additional step to prevent the cake from being squished in the freezer is to place the plastic bag inside a container.
To spot spoilage, the sense of smell is a key indicator. Any off-putting odours or visible mould indicate that the cake has gone bad and should be discarded.
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Frequently asked questions
Yes, you can make angel food cake in 2 round pans. However, it is important to note that angel food cake typically requires a pan with a tunnel or tube in the centre, creating a ring shape. This tunnel provides added structure to support the rising of the egg-white-heavy cake batter. If you are using 2 round pans, ensure they have removable sides and are ungreased to allow the batter to cling to the sides and rise optimally.
Angel food cake is best eaten within 2 days of baking. After this, the eggs will start to weep, and the cake will become sticky. For short-term storage, you can keep the cake at room temperature in an airtight container for up to 2 days. For extended storage, refrigerate for up to 1 week or freeze for 4-6 months.
While some people have used Bundt pans with reportedly good results, it is not recommended. The intricate design of a Bundt pan may make it difficult to remove the cake, and the decorative grooves may not be ideal for the light and fluffy texture of angel food cake.
The ingredients for angel food cake are typically superfine sugar, cake flour, egg whites (at room temperature), kosher salt, cream of tartar, and vanilla. You can also add lemon zest for a subtle lemon scent and flavour.
Your angel food cake is done baking when it springs back after being lightly pressed and has a nice golden brown colour on top. This usually takes 35-45 minutes in a standard oven, but the timing may vary depending on your oven and the size of your pans.
