Cody Casey
Angel food cake is a light and fluffy dessert typically baked in a tube pan. However, it can also be baked in a 13x9 pan, which is a more common pan size for bakers. Using a 13x9 pan will result in a slightly denser cake that takes less time to bake. The cake batter is prepared similarly to the traditional recipe, but bakers must be patient and gentle when removing the cake from the pan to prevent breakage.
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What You'll Learn
Layered angel food cake
This light and airy angel food cake is made even more indulgent with fluffy whipped cream frosting and packed with juicy berries. It's the perfect, light summer dessert!
Ingredients
- 10 egg whites
- 2 tbsp of fresh lemon juice
- 1 tbsp of warm water
- 1 1/2 tsp of cream of tartar
- 1 tsp of lemon zest
- Fresh berries of your choice
- Powdered sugar
Method
- Preheat your oven to 325°F/162°C and line three 7-inch or 8-inch cake pans with parchment paper. Do not grease the pans.
- Add the egg whites, lemon juice, warm water, cream of tartar, and lemon zest to the bowl of a stand mixer fitted with the whisk attachment. You can also use an electric hand mixer, but a stand mixer will give better results and is faster.
- Mix until soft peaks form. Be patient if using a hand mixer as it will take longer to get soft peaks.
- Sift your dry ingredients to aerate them and make them easier to fold into the egg white mixture.
- Spread the batter into the prepared pans.
- Bake for about 15 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cakes to cool completely.
- To assemble the cake, place one layer upside down on a greaseproof cake board and spread a thick layer of whipped cream frosting on top.
- Top the frosting with about 1/3 of the fresh berries.
- Repeat with the remaining cake layers, ending with a layer of frosting on top.
- Decorate the top of the cake with the remaining berries and a dusting of powdered sugar.
You can make the cake layers and frosting in advance and store them in the fridge for up to 5 days and 3 days respectively.
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Baking time
Yes, you can bake an angel food cake in a 13x9 pan. The baking time will be shorter than if you used a tube pan, and it will require some patience and gentle effort to remove the cake from the pan.
To start, preheat your oven to 350°F. Lightly grease and flour your 13x9 pan. Prepare the cake mix as directed on the package or use your own angel food cake recipe. Spread the batter evenly into the prepared cake pan.
The baking time for an angel food cake in a 13x9 pan is generally between 20 and 30 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the centre comes out clean. Remove the cake from the oven and let it cool completely before removing it from the pan. This cooling process can take up to 3 to 4 hours.
Once the cake has cooled, carefully loosen the edges with a knife and then begin to gently pull the cake away from the sides of the pan. You can place it back into the pan after filling and serving, or transfer it to a cookie sheet. Some people prefer to serve the cake upside down, as the crispy top is considered the best part.
If you're making a layered angel food cake, you can split the cake and fill it with a cream cheese filling. Top it with cherry pie filling or your preferred pie filling for an impressive presentation.
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Greasing the pan
It is also important to ensure that the pan is free of any grease or fat. Even a small amount can prevent the egg whites from whipping properly, which is crucial for achieving the desired fluffy texture. This includes making sure that all utensils, bowls, and the tube pan itself are completely grease-free.
To release the cake from the sides of the pan after baking, run an offset spatula, thin butter knife, or thin regular knife around the edge of the pan. You can also gently tap the pan on the counter a few times to help loosen the cake.
Cooling the angel food cake upside down in the pan is essential to prevent the cake from collapsing as it cools. The cake won't fall out, but it will hold its shape and air can reach it. If your pan doesn't have feet, you can fit the hole of the pan over the neck of a bottle to cool it upside down.
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Removing the cake from the pan
Removing an angel food cake from its pan can be a delicate process. Firstly, it's important to allow the cake to cool completely before attempting to remove it. This is essential, as angel food cakes need to cling to the sides of the pan as they rise; if the cake is warm, it may be more prone to breaking apart when you try to take it out. Some pans have feet, which can be useful for this purpose—simply flip the pan over and let gravity do the work. If your pan doesn't have feet, try fitting the hole in the bottom of the pan over the neck of a bottle to achieve a similar effect.
Once the cake is cool, you can begin the process of removing it from the pan. If you've used parchment paper in your pan, this should be relatively straightforward. First, release the cake from the sides of the pan by running an offset spatula or a thin butter knife around the edge. Then, if you're using a springform pan, release the latch and remove the sides. Finally, run the spatula or knife under the cake to release it from the base of the pan. The parchment paper should then easily peel away.
If you haven't used parchment paper, you'll need to be extra careful not to damage the cake as you remove it. Again, use a spatula or knife to gently release the sides and bottom of the cake from the pan, taking care not to tear the delicate texture of the cake. Once you've loosened the cake on all sides, try gently lifting it out of the pan by sliding your spatula or knife under the cake and supporting the bottom as you lift.
For angel food cakes, it's generally recommended to avoid non-stick pans. This is because the batter needs to cling to the sides of the pan as the cake rises, and a non-stick surface can prevent this, resulting in a less fluffy cake. However, if you do use a non-stick pan, removing the cake may be a bit easier. Gently shake the pan to loosen the cake, then use a spatula or knife to help slide it out.
Remember, angel food cakes are airy and delicate, so always handle them with care to avoid crushing or tearing the cake as you remove it from the pan.
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Storing the cake
Angel food cake is best served fresh, but if you have leftovers, you can store them for later. Firstly, wrap the cake up. Use foil or plastic wrap to cover every spot. This keeps air out, preventing the cake from drying out and altering its texture. Make sure the cake is stored somewhere dry, as too much humidity in the air will cause the cake to spoil.
Wrapped angel food cake can be stored at room temperature for up to two days. If you're not planning on eating it within this time, it's best to store it in the fridge, which will keep it fresh for a few more days. If you want to keep it for even longer, you can store it in the freezer, where it will last for four to six months at peak quality. However, it will remain safe to eat indefinitely. When freezing, wrap the cake in both plastic wrap and aluminium foil. The plastic wrap keeps the moisture out, while the foil protects against freezer burn.
No matter where you store your angel food cake, be sure to check for spoilage. Any unusual smells or visible mould mean it's time to throw the cake away. As angel food cake is all about its light, fluffy texture, it's also best to discard it if it starts to feel stale.
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Frequently asked questions
Yes, you can bake an angel food cake in a 13x9 pan.
It takes 20 to 30 minutes to bake an angel food cake in a 13x9 pan.
Preheat your oven to 350°F.
Getting the cake out of the pan requires patience and gentle effort. Loosen the edges with a knife, then start pulling the cake out slowly. Using parchment paper or wax paper at the bottom of the pan can also help.
Yes, you can bake a layered angel food cake in a 13x9 pan. You can fill and serve it from the same pan or use a cookie sheet.
