Cody Casey
Angel food cake is a light and fluffy dessert that typically requires a tube pan for structure and stability. However, some bakers have successfully experimented with using a 9x13 pan to create a layered angel food cake with a creamy cream cheese and whipped topping filling. While it is possible to achieve a delicious angel food cake with this pan size, there are some important considerations to keep in mind. The cake may require less baking time, and it will take patience and gentle effort to remove it from the pan. Greasing and flouring the pan is essential to prevent sticking, and running a knife along the sides before removal is recommended.
Characteristics of making angel food cake in a 9x13 pan
| Characteristics | Values |
|---|---|
| Type of Cake | Angel Food Cake |
| Pan Type | 9x13 pan |
| Pan Preparation | Lightly greased and floured |
| Cooling | No need to cool upside down |
| Cake Texture | Crispy top, chewier with time |
| Filling | Cream cheese, whipped topping |
| Toppings | Cherry pie filling, almond frosting, whipped cream |
| Baking Temperature | 350°F |
| Baking Time | 40 minutes |
| Recipe | Standard angel food cake recipe or box mix |
| Tools | Serrated knife |
Explore related products
What You'll Learn
- A 9x13 pan can be used to make a layered angel food cake
- The pan must be lightly greased and floured to prevent sticking
- A mock angel food cake can be made with fewer egg whites
- This recipe results in a denser cake that can be made in a traditional pan
- A Bundt pan should not be used as it lacks the specifications of a tube pan
A 9x13 pan can be used to make a layered angel food cake
To make a layered angel food cake in a 9x13 pan, start by lightly greasing and flouring the pan to prevent the cake from sticking. Then, prepare the cake mix according to the package instructions or use your own angel food cake recipe. Spread the batter evenly into the prepared pan and bake at 350°F for about 40 minutes.
Once the cake is baked, allow it to cool completely before removing it from the pan. To remove the cake, loosen the edges with a knife and gently pull it away from the sides and bottom of the pan. Cut the cake horizontally into two layers using a long serrated bread knife.
For the filling, combine cream cheese and powdered sugar in a mixing bowl until stiff. Add one cup of whipped topping and mix until well blended. Spread this creamy mixture over the bottom half of the cake and replace the top layer. Cover the entire cake with the remaining whipped topping.
You can further enhance the presentation of the layered angel food cake by topping it with cherry pie filling or other pie fillings of your choice. This cake is best served fresh and should be stored in the refrigerator. Enjoy the unique twist on the classic angel food cake with its creamy middle layer and decorative toppings!
Replacing Oil Pan Gasket on 2004 Tiburon V6: Step-by-Step Guide
You may want to see also
Explore related products
The pan must be lightly greased and floured to prevent sticking
Preparing the pan is a crucial step in ensuring your angel food cake turns out perfectly. To prevent the delicate cake from sticking to the pan, a light coating of grease and flour is necessary. This step is especially important when using a 9x13 pan, as angel food cake batter tends to be more liquid and delicate than other cake batters.
First, choose a suitable greasing agent. Butter is a traditional choice, but you may also use shortening or cooking spray. Softening the butter or shortening slightly to make it easier to work with. Use a pastry brush or paper towel to lightly coat the bottom and sides of the pan with your chosen grease. Be sure to get into all the corners and edges of the pan for thorough coverage.
After greasing, it's time to flour the pan. This creates a barrier between the batter and the pan, ensuring the cake releases easily after baking. Use a fine-mesh sieve to dust the pan with flour. This technique ensures a light, even coating. Gently tap the pan on your work surface to remove any excess flour.
Alternatively, you can use a flour-water mixture instead of plain flour. Mix a small amount of all-purpose flour with an equal amount of water to create a paste. Use a pastry brush to coat the greased pan with this mixture. This method creates a slightly crispier crust on the cake but still ensures easy release from the pan.
Once your pan is prepared, it's essential to use gentle movements when pouring in the batter. Avoid knocking or shaking the pan, as this could cause the batter to fall or create air bubbles. Carefully smooth the top of the batter with a spatula, ensuring it is evenly distributed in the pan. Your pan is now ready for baking, and you can look forward to enjoying a delicious, perfectly baked angel food cake!
Clean Rusty Iron Pans: Tips and Tricks
You may want to see also
Explore related products
A mock angel food cake can be made with fewer egg whites
Angel food cake is a low-fat cake made primarily from egg whites, cake flour, and sugar. A typical angel food cake recipe can call for up to 12 egg whites. However, a mock angel food cake is a variation of the classic recipe that uses fewer egg whites, usually around 6, resulting in a denser and chewier cake.
To make a mock angel food cake, you'll need to separate the egg whites from the yolks, being careful not to let any yolk mix into the whites. The egg whites are then beaten until stiff peaks form, which provides structure and rise for the cake. Superfine sugar is also used in the recipe, as it provides the optimal structure for the cake. Cake flour, which is low in protein, is preferred over all-purpose flour to prevent the cake from tasting like white bread.
When making a mock angel food cake, some bakers choose to use a traditional cake pan instead of a tube pan, which is commonly used for angel food cakes. The batter is spread into an ungreased pan and baked at 350 degrees Fahrenheit for about 40-45 minutes. The resulting cake is dense yet still light and airy, with a similar taste and texture to traditional angel food cake.
Mock angel food cake is a vintage recipe that has been passed down through generations. It is often associated with childhood memories and family traditions. Some people choose to frost their mock angel food cake with almond buttercream frosting, while others prefer to serve it with custard or whipped cream on top.
Overall, mock angel food cake is a delicious alternative to traditional angel food cake, offering a denser texture and a more nostalgic feel. By using fewer egg whites, this recipe is more accessible to those who may not have a large quantity of eggs on hand while still delivering a light and airy cake experience.
Cleaning Blue Steel Pans: Tips for Sparkling Cookware
You may want to see also
Explore related products
This recipe results in a denser cake that can be made in a traditional pan
Angel food cake is typically made using a tube pan, but it is possible to bake it in a 9x13 pan. This recipe results in a denser cake that can be made in a traditional pan.
A mock angel food cake is a spin on the traditional recipe, using fewer egg whites, resulting in a denser and chewier cake. This recipe calls for six egg whites, whereas a typical angel food cake recipe can use up to twelve. The reduced number of egg whites means the cake is still light and airy but not as much as the traditional version.
To make this mock angel food cake in a 9x13 pan, you will need cake flour, which helps make the cake soft and tender due to its lower protein content. If you don't have cake flour, you can use all-purpose flour. You will also need to beat the egg whites until stiff, adding cream of tartar and baking powder. Then, sift the dry ingredients (sugar and flour) three times. Add boiling water, salt, and vanilla, and gently fold in the egg whites.
Spread the batter into an ungreased 9x13 pan and bake at 350 degrees Fahrenheit for about 40 minutes. Once the cake is done and cooled, you can frost it with almond buttercream frosting. To make the frosting, mix one stick of room-temperature butter, three cups of powdered sugar, a splash of milk or cream, and half a teaspoon of almond extract with an electric mixer until smooth.
This mock angel food cake recipe is a delicious alternative to the traditional version, and baking it in a 9x13 pan makes it accessible to those without a tube pan.
Primo Taglio Pan-Roasted Turkey: Gluten-Free?
You may want to see also
Explore related products
A Bundt pan should not be used as it lacks the specifications of a tube pan
A Bundt pan is a type of tube pan, but it is not suitable for angel food cakes as it lacks the specifications of a tube pan. Tube pans are round baking pans with a hollow tube in the centre, which helps the cake bake faster and release more easily from the pan. They typically have straight, smooth sides and an uncoated finish. Angel food cakes are light and airy, and they rise tall in the pan as the batter clings to the sides. Therefore, a tube pan with straight sides is essential for this type of cake.
On the other hand, Bundt pans usually have decorative, fluted sides and a round bottom. While they are great for dense cakes like pound cakes, they are not ideal for light and fluffy cakes like angel food cakes. The intricate design of a Bundt pan means that the airy batter of an angel food cake will stick to its crevices, resulting in a messy-looking cake that is difficult to remove from the pan.
Additionally, the size and volume of Bundt pans and tube pans can vary, so substituting one for the other without considering these factors may lead to an uneven bake or a cake that is too tall for the pan. It is crucial to follow the recipe's recommended pan to ensure the success of the bake.
While it is possible to use a tube pan for recipes that call for a Bundt pan, the reverse is not recommended due to the risk of the cake sticking to the pan and not rising properly. Therefore, it is best to avoid using a Bundt pan for angel food cakes and instead opt for a traditional tube pan to achieve the desired results.
Replacing Oil Pan Gasket: 2001 Chevrolet Cavalier Guide
You may want to see also
Frequently asked questions
Yes, you can make angel food cake in a 9x13 pan. However, it is not a traditional angel food cake, as this type of cake usually requires a tube pan. It will take less time to bake and will require some patience and gentle effort to get it out of the pan.
To get the cake out of the pan, first run a knife along the sides of the cake to loosen it. Then, gently pull the cake from the bottom of the pan. There will be a layer of crumbs that stick to the bottom of the pan, which is normal.
No, there is no need to cool this version of angel food cake upside down. However, it is important to note that angel food cake likes to stick to every single pan used, so make sure to grease and flour the pan before pouring in the batter.
A mock angel food cake is a spin on the traditional angel food cake that uses fewer egg whites, resulting in a denser cake. It is made in a standard 9x13 cake pan and can be topped with almond frosting or whipped cream.
