Tiffany Haney
Angel food cake is a soft, light, and fluffy dessert that is usually baked in a tube pan with a tunnel in the centre, which provides structure to support the rising of the cake. However, it is possible to bake an angel food cake in a springform pan by using a simple hack that involves a beverage can, parchment paper, and a round cake pan to create the right structure. This trick allows you to achieve the same airy and fluffy texture that angel food cake is known for, without the need for a specialised tube pan.
Characteristics and their values for making an angel food cake in a springform pan
| Characteristics | Values |
|---|---|
| Type of pan | Springform pan with removable sides |
| Pan coating | No non-stick coating |
| Diameter | Same as the recipe |
| Other equipment | A medium mixing bowl, a large bowl, a flexible spatula, an aluminium can, parchment paper, tape, a wire rack, a knife |
| Oven temperature | 350ºF (180ºC) |
| Baking time | 40-45 minutes |
| Cooling time | 45 minutes |
| Toppings | Whipped cream, macerated strawberries |
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What You'll Learn
Preparing the pan
Firstly, select a springform pan with removable sides and ensure it has the same diameter as specified in your recipe. It is important to avoid using a non-stick pan. The non-stick coating will prevent the batter from clinging to the sides of the pan, hindering the cake's optimal rise and fluffy texture.
Next, cut a round piece of parchment paper to fit the base of the springform pan. Place the parchment paper at the bottom of the pan. This will provide a base for your cake and prevent it from sticking.
Now, prepare the centre tube, which is essential for supporting the structure of the cake. Take an empty drink can, preferably taller and skinny, and wrap it tightly with parchment paper. Secure the parchment paper with tape, ensuring that the tape is also covered with parchment to avoid direct contact with the cake batter.
Place the wrapped can in the centre of the springform pan, positioning it in the cut-out hole at the centre of the parchment paper. You can fill the can with something heavy like pie weights, rice, beans, or even water, to weigh it down and keep it stable.
Your springform pan is now ready for the batter. Remember to fill the pan only about one-third full, as angel food cakes rise significantly, and you want to allow room for this expansion.
By following these steps, you can successfully prepare a springform pan for baking an angel food cake, ensuring the cake rises properly and achieves its characteristic light and airy texture.
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Preparing the batter
Angel food cake is a soft, light, and fluffy dessert that gets its airy texture from the incorporation of air during the baking process. The base of the recipe is made of egg whites, which are whipped until soft peaks form. It is important that the egg whites do not come into contact with any fats, including oil, or they will not beat properly. Cream of tartar or a teaspoon of lemon juice can be added to stabilize the egg whites.
To prepare the batter, start by separating the egg whites from the yolks. It is important to separate the eggs one at a time to avoid any yolk breaking into the whites. Ensure that there are no bits of yolk in the whites, as this will prevent the best-whipped results. Use a clean glass bowl to whip the egg whites, as even the cleanest plastic bowls may have some residual oils. Add in the cream of tartar and vanilla extract, and beat the mixture with a whisk attachment until it becomes foamy. Gradually add in the sugar and beat until soft peaks form—the tips of the peaks should curl on the ends.
Next, in a separate bowl, sift and combine the flour and sugar. Then, using a large flexible spatula, carefully fold the flour mixture into the egg white mixture, a little at a time, until there are no clumps left. Be careful not to overmix at this point, as it will deflate the batter and decrease the volume of your cake.
Finally, carefully transfer the batter to your prepared pan, working your way around the aluminium can, and smooth the top of the batter with a flexible spatula. Eliminate any large air bubbles by gently swirling a butter knife through the batter. Your angel food cake batter is now ready to be baked!
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Baking the cake
Angel food cake is usually baked in a special pan with a tunnel or tube in the centre, creating a ring shape. This tunnel provides structure to support the rising of the egg-white-heavy batter. However, you can bake an angel food cake in a springform pan by using a simple hack: placing an empty drink can, wrapped in parchment paper, in the centre of the pan. This will create the right structure for the cake to rise.
To bake an angel food cake in a springform pan, first preheat your oven to 350ºF (180ºC). Then, cut a round of parchment paper to fit the base of the pan, with a hole in the centre that's the same circumference as the can. Line the springform pan with the parchment paper and cover the sides of the can completely with parchment, securing with tape and ensuring that the tape is covered by parchment. Add something heavy to the can, such as pie weights, rice, beans, or water, to weigh it down and keep it in place.
Next, prepare your cake batter by sifting the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Carefully fold in the flour with a large flexible spatula until there are no clumps left, being careful not to overmix, which will deflate the batter.
Now, carefully transfer the batter to the prepared pan, working your way around the can and smoothing the top of the batter with the spatula. Bake for 40-45 minutes, or until the cake has risen completely, nearly reached the top of the pan, and is golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer—return it to the oven and check every 5 minutes.
Once the cake is done, remove the springform pan from the oven. Pour out any excess water from the can, then replace the can and immediately invert the pan over a wire rack to cool. The can will prop up the cake while it cools, allowing air to circulate around it. Let the cake cool completely, about 45 minutes to an hour. Then, remove the can from the centre of the cake and run a knife along the outer edge of the pan to release the cake. Finally, remove the parchment paper and your angel food cake is ready to serve!
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Inverting the cake
Prepare the Springform Pan for Inversion:
Before you invert the cake, there are a few crucial steps to follow. Firstly, ensure that you have weighted down the aluminium can or beverage can placed in the centre of the pan. This can be done by adding water, rice, or beans to the can, as suggested by Tasty and Spend With Pennies. This adds stability to the can and prevents it from tipping over when you invert the pan.
Invert the Cake:
Now, you can carefully invert the springform pan. Turn it upside down and place it on a wire rack or a large bottle, such as a soda bottle or vinegar bottle, with the top of the bottle fitting into the hole in the pan. This inverted position will allow the cake to cool effectively and maintain its structure.
Cooling Time:
The cooling time for the angel food cake is approximately 45 minutes to one hour. During this time, the cake should be left undisturbed in its inverted position. This cooling period is essential to allow the cake to set properly and achieve its characteristic light and airy texture.
Release the Cake:
Once the cake has cooled completely, it's time to release it from the pan. Carefully run a knife along the outer edge of the pan to loosen the cake. If you followed the steps correctly, the cake should release easily from the pan. Remove any parchment paper that was used to line the pan or cover the can. Your angel food cake is now ready to be served or decorated as desired.
Decorating the Cake:
At this stage, you can choose to decorate your angel food cake. Tasty recommends topping the cake with whipped cream and macerated strawberries. However, you can get creative and use your favourite seasonal fruits or toppings. Angel food cake is known for its versatility and can be paired with a variety of flavours.
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Toppings and serving
Angel food cake is a simple dessert that can be transformed by toppings into a stunning piece of cake. It is a perfect blank canvas for your next dessert creation. Here are some ideas for toppings and serving suggestions:
Fresh Fruit
Fresh berries are a great way to glam up your angel food cake. You can use blueberries, raspberries, or strawberries. Macerated strawberries, flavoured with lemon juice and sugar, are a classic choice. You can also use other seasonal fruits such as bananas. For an extra special touch, try cooking the bananas in brown sugar, butter, and cinnamon to create caramelized bananas. Or, for a boozy treat, top your cake with alcohol-soaked berries.
Cream
Whipped cream is a popular choice to top angel food cake. You can also add a twist to it by mixing in some lemon curd or mascarpone.
Chocolate
For chocolate lovers, a chocolate ganache can be drizzled on top of the cake or used to cover the entire cake for a Boston Cream Pie effect.
Grilled
For a unique twist, try grilling your angel food cake! Placing slices of cake on a grill will give it a nice char and smoky flavour.
Ice Cream
Serve your angel food cake with ice cream for a perfect summer dessert. You can also create a sundae, using the angel food cake as a base and adding your favourite ice cream and toppings.
Lemon Meringue
Transform your angel food cake into a faux lemon meringue pie by slicing it horizontally and spreading lemon curd between the layers. Top it with meringue for a super-impressive sweet treat.
Other Creative Ideas
- Balsamic vinegar
- White chocolate ganache
- Dark chocolate glaze
- Freeze-dried berries
- Edible flower petals
- Mocha-infused cake
- Cherry pie filling
- Blueberry angel dessert
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Frequently asked questions
Yes, you can make angel food cake in a springform pan.
Here is a brief overview of the steps:
- Cut a round of parchment paper to fit the base of the pan with a hole in the centre for a soda can.
- Line the springform pan with the parchment paper and cover the can with it, securing with tape.
- Sift flour and sugar into a bowl of egg whites and fold carefully to avoid overmixing.
- Add water to the can to weigh it down and place it in the centre of the springform pan.
- Transfer the batter to the pan and bake for 40-45 minutes at 350ºF (180ºC).
- Invert the pan over a wire rack and let the cake cool for about 45 minutes.
- Remove the can and run a knife along the edge of the pan to release the cake.
Angel food cakes typically require a tube pan with a tunnel in the centre to provide structure for the rising of the cake. By using a springform pan with removable base and sides, along with a can wrapped in parchment paper, you can create a similar structure.
Yes, you can use any round cake pan with removable sides, avoiding non-stick pans. It is important to use a pan without a non-stick coating as the batter clings to the sides of the pan as it rises, creating a lofty and fluffy texture.
Here are some tips:
- Ensure the springform pan is not greased or non-stick as this will affect the rise and texture of the cake.
- Fill the can with something heavy like pie weights, rice, beans, or water to keep it in place.
- Bake until the cake has risen completely and is golden brown, then check for doneness by gently pressing the top of the cake.
