Tillie Doyle
Angel food cake is typically baked in a pan with a tunnel or tube in the centre, creating a ring shape. This tube is essential as it provides the structure needed for the cake to rise. While it is possible to bake an angel food cake without a specialised pan, it is simpler and yields better results to use the correct pan. If you are determined to bake without a specialised pan, a simple trick is to use a beverage can, parchment paper, and a round cake pan to create the right structure.
Characteristics and their values regarding substituting an angel food cake pan
| Characteristics | Values |
|---|---|
| Type of pan | A round cake pan with removable sides, like a springform pan |
| Pan specifications | Should not have a non-stick coating, should have the same diameter as the recipe, and should be inverted after baking |
| Substitute for the tube in the center | A tall, empty drink can, such as one that flavored alcoholic beverages come in |
| Filling for the drink can | Water, rice, dried beans, or pie weights |
| Use of parchment paper | Tightly wrapped around the can and cut to shape, with double-sided tape to secure it |
| Use of cake batter | Leave room for the cake to rise, filling about a third of the pan's height |
| Baking instructions | Bake as directed, then invert the cooled cake to remove it from the pan |
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What You'll Learn
Loaf pans can be used to bake angel food cakes
Angel food cakes are known for their soft, light, and fluffy texture. This texture is achieved by incorporating air during the baking process and using egg whites for leavening. Typically, an angel food cake is baked in a special pan with a tunnel or tube in the centre, creating a ring shape. The tube shape ensures that the batter bakes evenly and allows the batter to climb the sides, providing structure and supporting the rise of the cake.
However, it is not necessary to have a special angel food cake pan to bake an angel food cake. Loaf pans can be used as a substitute to bake angel food cakes. The key to using a loaf pan is to ensure that the pan has removable sides and is not non-stick, as the batter needs to cling to the sides of the pan as it rises. After baking, the cake must be inverted and allowed to cool upside down before being gently pried away from the edges of the pan.
To use a loaf pan for an angel food cake, start by mixing the dry ingredients, including flour, sugar, starch, cream of tartar, and salt, in a large bowl. In a separate bowl, separate the egg whites and yolks, setting the yolks aside. Whip the egg whites until they form soft peaks, and then add in the vanilla and lemon juice, whipping until blended.
Once the batter is prepared, fill the loaf pan about one-third full, leaving room for the cake to rise. Bake the cake according to the recipe instructions, and then immediately invert the pan and allow the cake to cool upside down. This process ensures that the cake releases from the pan and maintains its structure.
Using a loaf pan to bake an angel food cake is a simple and effective substitute when you don't have access to a special angel food cake pan. With this method, you can still achieve a delicious and fluffy angel food cake with the proper rise and texture.
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Avoid using Bundt pans
Angel food cakes are known for their light and fluffy texture, achieved through the use of whipped egg whites, minimal flour, and the absence of fat or egg yolks. The distinctive shape of an angel food cake is created by a tube pan, which allows the batter to "'grip" the sides as it rises and ensures even baking.
While a Bundt pan may seem like a suitable substitute due to its central hole, it is not recommended for angel food cakes. Here are several reasons to avoid using a Bundt pan:
- Intricate Design: Bundt pans often feature intricate designs and decorative patterns, which can make it challenging to remove the delicate angel food cake without breaking it. The simple tube pans typically used for angel food cakes are much easier to work with and allow for a clean release once the cake has cooled.
- Texture and Rise: Angel food cakes rely on the sides of the pan to provide structure and support during baking. The batter clings to the sides of the tube pan as it rises, achieving the desired height and airy texture. Bundt pans may not provide the same grip, resulting in a denser cake that hasn't risen properly.
- Non-stick Coating: Angel food cakes require a pan without a non-stick coating. The non-stick surface of a Bundt pan can prevent the batter from climbing the sides, inhibiting the cake from reaching its optimal height and fluffy texture.
- Cooling and Hanging: Angel food cakes are typically cooled upside down, allowing the cake to "hang" and prevent collapse. Bundt pans are not designed for this cooling method, which is crucial to the structure and stability of angel food cakes.
- Size and Volume: Angel food cakes have specific volume requirements, and Bundt pans may not have the same diameter or depth as a traditional tube pan. Using a Bundt pan could result in a cake that is too dense or moist due to variations in baking time and temperature distribution.
While some bakers have reported successful experiments with Bundt pans for angel food cakes, the majority of sources recommend avoiding them. To ensure the best results, it is advisable to use a tube pan or create a makeshift angel food cake pan using a skinny drink can and a round baking pan, as suggested by experts like Mary Berry.
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Use a springform pan with an empty bottle in the centre
Angel food cakes typically require a tube pan, which allows the batter to "climb" the sides and rise properly. However, if you don't have a tube pan, you can use a springform pan with an empty bottle in the centre as a substitute. Here's how you can do it:
Prepare the Springform Pan and the Bottle:
Start by preparing your springform pan. It's important to use a pan without a non-stick coating because the angel food cake batter clings to the sides of the pan as it rises. A non-stick surface would prevent the cake from achieving its characteristic fluffiness. The pan should have the same diameter as specified in your recipe, and it should have removable sides.
Next, choose an empty bottle to place in the centre of the pan. A clean beer bottle or a soda bottle can work well. Ensure that the bottle is taller than the sides of the pan so that the cake can be propped up by the bottle while it cools. Wrap the bottle with parchment paper, securing it with tape. You can also use a skinny drink can or a soda can instead of a bottle.
Prepare the Batter and Bake:
Prepare your angel food cake batter according to your chosen recipe. Before transferring the batter to the pan, add some weight to the bottle or can to keep it steady. You can use water, rice, dried beans, or pie weights for this purpose. Carefully transfer the batter to the prepared pan, working your way around the bottle or can in the centre. Smooth the top of the batter with a flexible spatula.
Bake your angel food cake according to the recommended temperature and time in your recipe. Typically, angel food cakes are baked at around 325°F to 350°F for 40 to 45 minutes or 55 minutes, or until the cake is golden brown and springs back when gently pressed.
Cooling and Removal:
Once the cake is done baking, remove the springform pan from the oven. Pour out any excess water from the bottle or can, then replace it in the centre of the cake. Invert the pan over a wire rack or a sink, allowing the cake to cool completely. The bottle or can will support the cake and allow air to circulate around it during cooling. This step is crucial as angel food cakes need to cool upside down.
After the cake has cooled, turn it right-side-up and remove the bottle or can from the centre. Run a knife along the outer edge of the pan to release the cake, which should come out easily. Finally, remove the parchment paper, and your angel food cake is ready to be served or decorated!
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A simple hack involves using a beverage can, parchment paper, and a round cake pan
Angel food cakes are typically baked in a special pan with a tube in the centre, creating a ring shape. The hole in the centre provides structure and allows for greater heat flow, ensuring the cake cooks evenly and rises properly. While Bundt pans also have a hole in the centre, their intricate designs can make it difficult to remove the cake.
Fill the cake pan with batter, ensuring it's no more than two-thirds full. Bake according to your recipe's time and temperature instructions. Once baked, turn the cake pan over a sink to remove the weight from the can. If the can falls out, return it to the centre and turn the cake upside down until it's completely cool. The can should then be easy to remove, leaving the parchment paper behind. Finally, run an offset spatula or thin butter knife around the edge of the pan to release the cake.
This hack, shared by Mary Berry on "The Great British Baking Show Masterclass", allows you to achieve the perfect angel food cake without needing a special pan.
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The pan should have removable sides and be ungreased
When substituting an angel food cake pan, it is essential to consider the unique characteristics of this specialised baking pan. One of the most critical features is that an angel food cake pan has removable sides. This design feature is crucial because it allows the delicate cake to be easily released from the pan after baking without causing damage to the cake's structure. The removable sides also enable even cooling, which is essential for the angel food cake's signature airy texture.
The sides of an angel food cake pan are typically
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Frequently asked questions
Yes, you can. Angel food cakes can be baked in loaf pans or a simple tube pan.
A simple tube pan is the best substitute for an angel food cake pan. The tube shape ensures the batter bakes evenly and rises properly.
No, Bundt pans are not a good substitute for angel food cake pans. The design of a Bundt pan is usually too intricate for angel food cakes, and they are meant for cakes with a more solid crumb.
Yes, you can use a springform pan as a substitute. However, you will need to put an empty (clean) bottle in the middle for the center hole and balance the whole thing upside down on the bottle while it cools.
Yes, you can use a beverage can, parchment paper, and a round cake pan to create the right structure. Tightly wrap a piece of parchment paper around the can, cutting the paper to shape. Fill the can with something heavy to keep it in place and place it in the center of the round cake pan.
