Marianne Martinez
Angel food cake is a light and fluffy dessert that traditionally calls for 12 egg whites. However, a mock version of the cake uses fewer egg whites, resulting in a denser texture. While angel food cakes are typically baked in tube pans, it is possible to use other types of pans, such as a bundt or loaf pan, although this may affect the shape and intricacy of the cake. To achieve the best results, it is recommended to use a pan without a non-stick coating, as the batter clings to the sides of the pan as it rises, and to ensure the pan has removable sides and the same diameter as specified in the recipe.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Type of pan | Tube pan (or angel food cake pan) |
| Coating | No non-stick coating |
| Diameter | Same as the recipe |
| Sides | Removable |
| Batter quantity | No more than two-thirds full |
| Temperature | As per the recipe |
| Cooling | Upside down |
| Batter consistency | Stiff peaks |
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What You'll Learn
The ideal pan for mock angel food cake
Angel food cake is typically made in a tube pan, but you can use a simple hack to turn any cake pan into an angel food cake pan. The ideal pan for mock angel food cake is a standard 9 x 13-inch cake pan, which is a traditional cake pan. The pan should not have a non-stick coating because the batter clings to the sides of the pan as it rises, and a non-stick surface would prevent the cake from reaching its optimal fluffy texture. The pan should have removable sides and be the same diameter as the recipe calls for.
When preparing the pan, fill it no more than two-thirds full with batter. The cake will rise as it bakes, so this will ensure that it doesn't overflow. After baking, turn the cake pan upside down over a sink and let it cool completely. The cake will be propped up by a can in the centre, which should be higher than the sides of the pan. This allows the cake to cool evenly and prevents it from collapsing.
Once the cake has cooled, turn it right-side-up and remove the can. The cake should have shrunk slightly from the sides of the pan, making it easy to remove. If needed, run an offset spatula or thin butter knife around the edge of the pan to release the cake.
Mock angel food cake is a denser version of angel food cake, typically made with half the number of egg whites. It is a simple, old-fashioned recipe that has been a favourite for generations. It is often topped with almond frosting or buttercream, or enjoyed with whipped cream.
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Why you shouldn't use a non-stick pan
When making angel food cake, it is essential to use a pan without a non-stick coating. This is because the airy batter clings to the sides of the pan as it rises, and a non-stick surface would prevent the cake from reaching its optimal fluffy texture. The cake rises by climbing up the sides of the pan, so it needs to be able to stick to the surface.
Non-stick pans are incompatible with angel food cake batter because the batter does not contain leavening agents and relies solely on airy egg whites for rising. The cake needs to be cooled upside down, which is easier when the batter is stuck to the sides.
The pan should have the same diameter as the recipe and should have removable sides. A classic two-part aluminium tube pan is ideal, as it has a flat bottom and can be cooled upside down without needing to be propped up.
While some sources suggest that a non-stick pan can be used as long as it is not greased, others argue that this will prevent the cake from rising properly. It is best to avoid non-stick pans altogether when making angel food cake to ensure the best results.
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How to prepare the pan
To prepare a pan for mock angel food cake, you will need a pan with a few specific characteristics. Firstly, it is important to use a pan without a non-stick coating, as the batter needs to cling to the sides of the pan as it rises. A non-stick surface will prevent the cake from achieving its optimal fluffy texture. The pan should have removable sides and be about 12x18 inches in diameter, or the same diameter as your recipe specifies. A skinny drink can, such as an empty LaCroix or Spindrift can, can be used to create a makeshift angel food cake pan if you don't have a proper one.
When preparing the pan, do not grease or flour it. Greasing the pan will inhibit the proper rising of the cake. Instead, leave the pan ungreased and fill it no more than two-thirds full with batter. Smooth the top of the batter with an offset spatula or the back of a spoon. If you are using a makeshift drink can pan, place the can in the centre of your cake pan and trace around it. Cut a slit from the folded edge to the traced circle.
After baking, the cake will need to cool inverted in the pan. Place a tea towel underneath the cake to absorb steam. Once the cake has cooled completely, turn it right-side-up and remove the can from the centre. The cake should then be released from the sides of the pan using an offset spatula or thin butter knife.
If you are using a tube pan, it is important to note that these pans are designed with removable bottoms to facilitate easy removal of the delicate cake. To remove the cake from a tube pan, gently separate the two halves of the pan and use a knife to loosen the cake from the bottom if necessary.
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The importance of pan size
Angel food cake is known for its light and fluffy texture, achieved through whipped egg whites, minimal flour, and the absence of fat or egg yolks. The pan used for baking this cake is crucial to achieving the desired texture and rise. While a traditional tube pan is commonly used for angel food cake, it is not the only option. With some creativity, any pan can be transformed into an angel food cake pan, emphasising the importance of understanding the role of pan size and characteristics in the baking process.
Firstly, the size of the pan directly affects the volume of batter it can hold. A larger pan, such as a traditional tube pan, allows for a greater volume of batter, resulting in a taller cake. Conversely, smaller pans, such as cupcake or mini-cupcake pans, will yield smaller, individual servings. Understanding the relationship between pan size and batter volume is essential for ensuring the cake rises properly and cooks evenly.
Secondly, the diameter of the pan is critical to the structure and stability of the angel food cake. The batter clings to the sides of the pan as it rises, and a pan with the correct diameter, as specified in the recipe, ensures the batter has sufficient surface area to cling to, promoting optimal rise. Using a pan with a smaller diameter may restrict the batter's ability to rise, resulting in a denser cake.
Additionally, the height of the pan's sides influences the cake's overall height. A deeper pan allows for a taller cake, while a shallower pan will result in a flatter cake. This is particularly important when considering the cake's texture and visual appeal. A taller cake may have a more dramatic presence, while a flatter cake is easier to slice and serve.
The design of the pan is also a significant consideration. Angel food cake pans typically have smooth sides, which facilitate the removal of the delicate cake without damaging it. Removable sides are advantageous as they make it easier to release the cake once it has cooled. The use of a skinny drink can in the centre of the pan, as suggested by Mary Berry, creates a simple tube pan, allowing the cake to be easily cut away from the pan after cooling.
In conclusion, the size and characteristics of the pan play a crucial role in achieving the desired texture, rise, and overall success of an angel food cake. While a traditional tube pan is ideal, it is not mandatory. By understanding the importance of pan size and characteristics, bakers can adapt and utilise various pans to create delicious angel food cakes.
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Oven temperature and baking time
Oven Temperature:
When baking an angel food cake, the standard oven temperature recommended by most recipes is 350°F (177°C). However, some recipes suggest a slightly higher temperature of 375°F (190°C), while others recommend a lower temperature of 325°F (163°C). Adjusting the temperature slightly up or down can affect the browning and cooking time, so it's important to follow your chosen recipe's instructions.
Baking Time:
The baking time for angel food cake typically ranges from 35 to 45 minutes. The time varies depending on the size of your pan and the amount of batter. A larger pan or a greater volume of batter will require a longer baking time to ensure the cake cooks through.
It is important to note that oven temperatures can vary, so it is recommended to use an oven thermometer to ensure accuracy. Additionally, it is crucial to preheat your oven to the specified temperature before placing your cake inside. This ensures even cooking from the moment the cake starts baking.
To check if your cake is done, insert a skewer or thin knife into the centre of the cake. If it comes out clean, without any wet batter, your cake is ready. The cake should also be golden brown and spring back when touched.
Once your cake is baked, it is important to follow the cooling instructions specific to angel food cakes. This typically involves inverting the pan and allowing the cake to cool upside down. This helps the cake retain its shape and prevents it from collapsing.
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Frequently asked questions
It is not recommended to mix mock angel food cake in a metal pan. Instead, use a tube pan (or angel food cake pan) specifically made for angel food cakes.
A tube pan is the best option for baking an angel food cake. If you don't have a tube pan, you can use a simple trick: grab an empty LaCroix or Spindrift can and hack an angel food cake pan.
Yes, you can use a simple drink can with removable sides. However, make sure the pan does not have a non-stick coating, as the batter needs to cling to the sides of the pan as it rises.
