Emilie Meyer
Angel food cake is traditionally baked in a tube pan, but it can also be baked in a loaf pan. The cake is delicate and fluffy, made from whipped egg whites, and is often served with fresh berries and whipped cream. While a tube pan is ideal for achieving the cake's characteristic height, a loaf pan can be used to make a smaller batch or for those who do not have a tube pan. The cake batter needs to stick to the pan in order to create lift, so it is important to not grease the loaf pan and to use a metal, plain loaf pan instead of a non-stick one.
Can you bake angel food cake in a glass loaf pan?
| Characteristics | Values |
|---|---|
| Type of pan | Glass loaf pan |
| Pan preparation | Do not grease the pan or line it with parchment paper |
| Baking time | 35-40 minutes or until brown and no longer sticky on top |
| Cooling method | Turn the pan upside down and rest the handles on two jars or canned goods. Let cool upside down for 1 hour |
| Serving instructions | Run a butter knife around the edges. Lay the pan on its side and pull the cake out with a knife |
| Storage | Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for 4-6 months |
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What You'll Learn
Using a glass loaf pan
You can use a glass loaf pan to bake an angel food cake. However, it is important to note that the pan should not be greased or lined with parchment paper. This is because the cake needs to stick to the pan in order to rise properly and not fall out when cooling upside down. If you have a non-stick loaf pan, you can wrap it in foil to get around this issue.
To ensure your cake rises properly, you must beat the egg whites to soft, floppy peaks, and not any further. You can add cream of tartar to help stabilise the egg whites, but this is optional. When you have added the remaining ingredients, transfer the batter to the loaf pan and spread it evenly.
Bake for 35-40 minutes or until the top is brown and no longer sticky. Once baked, turn the pan upside down and rest the handles on two jars or canned goods. Allow the cake to cool for at least one hour. When the cake is ready to serve, carefully run a butter knife around the edges, lay the pan on its side, and pull the cake out.
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Preparing the batter
Angel food cake is a delicate and fluffy cake made from whipped egg whites. Preparing the batter is a crucial step in the baking process. Here are the detailed steps to follow:
First, separate the eggs, letting the yolk settle in one half of the shell, then carefully transferring the yolk back and forth to the other half, letting the whites drip down into a clean bowl. It is important to ensure that no yolk gets into the whites, as even a small amount can affect the whipping process. Cold eggs are easier to separate, but room-temperature egg whites will whip to a greater volume.
Next, add vinegar, vanilla, and a pinch of salt to the egg whites and beat on medium speed until foamy, which should take about 30 seconds. Gradually increase the speed to high, and slowly beat in sugar, a tablespoon at a time. Continue beating until soft peaks form. This stage is crucial—do not beat the mixture beyond this point.
Now, gently fold in the flour, a small amount at a time, using a rubber spatula. Take your time with this step, as you want to fully incorporate the flour without deflating the egg whites. Make sure there is no dry flour left in the mixture.
Once the batter is ready, transfer it to your chosen loaf pan. It is important to note that angel food cake needs to stick to the pan to rise properly, so do not grease the pan or use parchment paper. Gently tap the pan on the counter a few times to release any large air bubbles, or run a knife through the batter.
Your batter is now ready to be baked! Follow the specific baking instructions for your chosen recipe, typically baking at 350°F for 35 to 40 minutes. Remember, do not open the oven door while the cake is baking, as this can cause the meringue to deflate.
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Baking the cake
Angel food cake is typically baked in a tube pan, but it can also be baked in a loaf pan. If you're using a loaf pan, it's important to note that you should not grease the pan or line it with parchment paper. The cake needs to stick to the pan in order to rise properly and not fall out when cooling upside down. Use a metal, plain loaf pan.
To bake the cake, first preheat your oven to 350°F. Then, prepare the batter by sifting together dry ingredients like sugar, flour, and cornstarch. In a separate bowl, beat the egg whites, vinegar, vanilla, and salt until foamy. Gradually beat in the remaining sugar and beat until soft peaks form. Do not overbeat the mixture into stiff peaks.
Gently fold in the dry ingredients into the egg white mixture, a little at a time, until everything is incorporated. Be careful not to deflate the egg whites. Transfer the batter to your loaf pan and spread it evenly.
Bake the cake for 35-40 minutes, or until the top is golden brown and no longer sticky. To check if the cake is done, insert a skewer into the centre of the cake; if it comes out clean, the cake is ready. Once baked, immediately turn the pan upside down and invert it over two cans or jars to cool for at least 60 minutes. This step is crucial to prevent the cake from deflating.
After the cake has cooled, run a knife around the edges of the pan to loosen it. Carefully remove the cake from the pan and use a serrated knife to slice it into even slices. Serve with fresh berries and whipped cream.
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Cooling the cake
Angel food cake must be cooled upside down. This is because angel food cake has much less flour than a regular cake, and its rise is created by whipped egg whites. Until it cools, its structure is not set, and allowing it to cool upside down ensures it doesn't collapse.
There are several ways to cool an angel food cake upside down. If your pan has a removable bottom, you can place the cake on a stand or a cutting board. If your pan does not have a removable bottom, you can place it upside down on the neck of a wine bottle, with the wine bottle stem through the centre tube. You can also invert the pan onto a wire rack, which will promote airflow as the cake cools. If your pan has feet, you can simply rest the pan upside down on these. If not, you can place the pan upside down on top of two jars or canned goods.
It is important to let the cake cool for at least 60 minutes, or even up to three hours, before removing it from the pan. When the cake is completely cool, use a thin-bladed knife to release it from the sides of the pan. Run the blade between the cake and the edge of the pan slowly to release the cake. Lift the cake out of the pan by the tube, turn the cake sideways, and tap the edge of the pan bottom on your countertop, rotating it as you go, to free the cake. If the cake sticks, use the knife to release it from the pan bottom.
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Removing the cake from the pan
Angel food cake is usually baked in a tube pan, but it can also be baked in a loaf pan. The cake needs to stick to the pan to ensure it rises and doesn't fall out when cooling upside down. Therefore, it is important to not grease the pan or line it with parchment paper.
Once the cake is baked, it needs to be cooled upside down for at least 60 minutes. This is a crucial step as the cake will deflate if cooled right-side up. After the cake has cooled, you can start removing it from the pan. Here are the steps to do so:
- Run a butter knife or offset spatula around the edges of the pan to loosen the cake.
- Place the pan on its side.
- Carefully pull the cake out with the knife or spatula. If it is still sticking, run the spatula under the bottom of the cake to loosen it further.
- Slice the cake with a serrated knife, using a gentle sawing motion.
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Frequently asked questions
Yes, you can use a glass loaf pan to bake an angel food cake. However, make sure it is not a non-stick pan. The cake needs to stick to the sides of the pan to rise properly.
Do not grease the glass loaf pan or line it with parchment paper. The cake needs to stick to the pan to rise and not fall out when cooling upside down.
Bake the angel food cake in the glass loaf pan for 35-40 minutes or until it is brown and no longer sticky on top.
After baking, turn the pan upside down and rest the handles on two jars or canned goods. Allow the cake to cool for at least one hour. Once cooled, carefully run a butter knife or thin knife around the edges, lay the pan on its side, and pull out the cake with the knife.
No, it is not recommended to use a non-stick loaf pan for baking an angel food cake. The cake needs to stick to the pan to achieve its full height.
